Hey guys! I have been away from my blog for too long. I sincerely apologize to those (like 6) people who read it. There are no excuses, and I will try to be more active with my blogging.
Sharing this recipe with you all makes me really excited because it is the first recipe I have shared that is my VERY OWN! I have made several renditions of Mexican chicken soup, but I always end up changing half the recipe. So I decided to just make my own the way I like it. Enjoy!
This makes my mouth water.
Ingredients:
- 1.5 lbs boneless, skinless chicken breast or chicken tenders
- medium yellow onion, diced
- 1 cup uncooked white rice
- 2 tsp fresh minced garlic
- 3 roma tomatoes, diced
- 4 cups chicken stock
- 2 cups water
- 1-2 jalapeños, seeded and diced
- 1/2 bunch cilantro, chopped
- 2-3 Tbs olive oil
- salt and pepper
- 3 avocados
- 2 limes
- grated cheddar or colby jack cheese
Directions:
Add rice, 1/2 tsp salt, and 2 cups of water to a medium size pot and bring to boil. Turn heat down and simmer for 20 minutes. While rice is cooking, heat olive oil in a large pot over medium/high heat. Cut chicken into bite sized pieces and season with salt and pepper. Add chicken and onion to pot and cook for about 8 minutes. Add minced garlic to chicken and onion and cook for another 3-5 minutes or until garlic becomes fragrant. Add chicken stock, water, diced tomatoes, cilantro, and and cooked rice. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Serve immediately and garnish with chopped jalapeños, diced avocado, grated cheese, and a lime wedge.
Servings: 6 Total time: 1 hour
