Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz) Recipe

Name: Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup uncooked white rice; 5 tomatoes; 1/2 onion, roughly chopped; 2 chipotle peppers in adobo sauce; 1 clove garlic; 1 pinch ground black pepper; 1/4 cup vegetable oil; 2 carrots, peeled and diced; 1 cup chopped celery; 1 quart chicken broth; 1 cube chicken bouillon; 1/2 pound fresh green peas; 1 cooked chicken breast, shredded; 1 avocado - peeled, pitted, and sliced; 1/2 (8 ounce) package Monterey Jack cheese, diced

Servings: persons

2 cups water
1 cup uncooked white rice
5 tomatoes
1/2 onion, roughly chopped
2 chipotle peppers in adobo sauce
1 clove garlic
1 pinch ground black pepper
1/4 cup vegetable oil
2 carrots, peeled and diced
1 cup chopped celery
1 quart chicken broth
1 cube chicken bouillon
1/2 pound fresh green peas
1 cooked chicken breast, shredded
1 avocado - peeled, pitted, and sliced
1/2 (8 ounce) package Monterey Jack cheese, diced

1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2
Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.
3
Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups water, 1 cup uncooked white rice, 5 tomatoes, 1/2 onion, roughly chopped, and more.

Yes, Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz)

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