Mexican Chicken Rice Soup (Caldo Cantina)

1. 1

   Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.

2. 2

   Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.

3. 3

   When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.

* Per serving · 4 servings · Values may vary.

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