- 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
- 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.
- 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.
- 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.
04/18/2018
recipepes.com
Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz), recipe
PT15M
PT1H
5
455 calories
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