Mexican Chicken Soup
A taco-tuesday spin on the classic chicken soup.
Servings: 6 people
Ingredients
- 1 Red Onion Coarsely Chopped
- 1 bunch Green Onion Chopped, white parts separate from the dark green.
- 4 stalks Celery Sliced
- Dark Green Leaves from Celery (If any) Chopped
- 1.5 lbs Chicken Breast Shredded
- 8 cups Chicken Broth
- 3/4 cups Dried Rice Rinsed
- 3 Carrots Sliced or Chopped
- 1 Jalapeno (or less to taste) Seeded, and Chopped.
- 1/4 tsp Red Pepper Flakes (or less to taste)
- 1 tsp Cumin
- 1 tsp Ground Coriander
- 1/2 tsp Turmeric
- 4 tbsp Fresh Cilantro Chopped
- 4 Garlic Cloves Minced
- 2 tbsp Extra Virgin Olive Oil
- 1 Lemon Cut Into Wedges
- Salt & Pepper
- Avocado For Garnish
Instructions
- Heat a dutch oven over medium high heat and add olive oil once heated. Then add the vegetables (minus the garlic) and sautee for 3-4 minutes until soft.
- Add garlic and dried spices and sautee another minute, until fragrant.
- Add chicken broth and bring to a boil.
- After the broth is boiling, reduce heat to a simmer and add the dried rice to the pot, cover and stir often.
- After about 20 minutes of simmering add the shredded chicken and continue to simmer another 5 minutes.
- Serve garnished with a drizzle of olive oil, cilantro, green onions, and avocado.