Recipe of Favorite Mexican Chicken and lime rice soup

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, mexican chicken and lime rice soup. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Mexican Chicken and lime rice soup is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Mexican Chicken and lime rice soup is something that I have loved my whole life. They are nice and they look wonderful.

Bring to a boil over high heat. Mexican Chicken Soup/Stew over Cilantro Lime Rice. Chop your cilantro and add that right into your rice. Squeeze some lime juice over the top and mix together.

To begin with this recipe, we have to first prepare a few components. You can have mexican chicken and lime rice soup using 12 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mexican Chicken and lime rice soup:

1. Get 4 cups Chicken broth
2. Get 1 avocado
3. Make ready 3 chicken breasts
4. Make ready 4 limes, juiced
5. Take 1 Jalepeno, thinly sliced
6. Take 1 onion, chopped
7. Get 1/2 cup Cilantro, chopped
8. Prepare 3 cloves garlic
9. Take 2 cups rice, cooked
10. Prepare 1 Tbsp oregano
11. Get 2 Tbsp cumin
12. Take 1 Tbsp chili powder

This Mexican soup, or sopa de pollo y arroz, makes an easy herb-filled broth from scratch that turns into a hearty meal of chicken and rice. Homemade chicken consomme with vegetables, fresh herbs, and rice, served with serrano chile, avocado, and a touch of lime juice. Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock).

Instructions to make Mexican Chicken and lime rice soup:

1. In skillet, cook chicken, then cube it.
2. In large pot, add broth, lime juice, and spices and bring to a boil. Add chicken and cover, let simmer.
3. Sauté onion and garlic, add to pot.
4. Add Cilantro and Jalepeno right before serving. Serve over rice with avocado and Mozzerella cheese

Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock). This is from Mark Bittman's 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.

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