Mexican Chicken and Rice Soup
"A delicious, nutritious and easy soup!"
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 4 corn tortillas
- 1⁄2 cup canola oil
- 1 tablespoon butter
- 1⁄2 cup chopped yellow onion
- 1 1⁄2 tablespoons finely chopped jalapenos
- 1 1⁄2 cups chopped roma tomatoes
- 1⁄3 cup chopped cilantro
- 2 teaspoons chopped garlic
- 6 cups chicken broth
- 1 bay leaf
- 1 (6 ounce) box uncle ben's Mexican rice mix or (6 ounce) box rice a roni Spanish rice and vermicelli mix
- 1 cup chopped cooked white chicken meat
- 1⁄2 cup grated cheddar cheese
directions
- Cut the tortillas into 1/4 inch strips.
- In a large saute pan, heat the oil over med.-high heat. Fry the tortilla strips until crunchy. Drain and set aside.
- In a soup pot, melt the butter over med. heat. Saute the onion, jalapeno, tomatoes, cilantro and garlic in the butter until the tomatoes are soft. Add the chicken broth and bay leaf and bring to a boil. Add the rice and seasonings. Boil until the rice is tender, about 15 minutes.
- Reduce the heat. Add the chicken and simmer for 15 minutes. If the rice absorbs too much of the liquid, add more chicken broth.
- Ladle the soup into bowls. Top with tortilla strips and cheese before serving.
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RECIPE SUBMITTED BY
Texas native, married 17 yrs. w/2 boys. Fitness (boot camp, step, etc.) instructor. Try to eat primarily nutritious foods but have a mean sweet tooth!
Love to find easy, satisfying, inexpensive, and healthy dishes. I am burdened with 3 meat & mac & chz (or pizza!) boys (DH included) who avoid veggies at all costs which makes meal prep. challenging!
I love to entertain and cook for people who appreciate good food and aren't picky! (Unlike whom I live with)
