Mexican Chicken And Rice Soup Food

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MEXICAN CHICKEN RICE SOUP



Mexican Chicken Rice Soup image

Mexican Chicken Rice Soup is made with chicken, brown rice, tomatoes, onion and lots of garlic. This nourishing chicken and rice soup is one of my favorite Mexican soup recipes to make and it rivals any restaurant Mexican chicken rice soup there is!

Provided by The Harvest kitchen

Categories     Soup

Time 50m

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
8-10 cloves garlic
1 onion, peeled, cut in half then thinly sliced
1 pound cooked chicken meat, chopped or shredded
1 teaspoon ground cumin
6-8 cups low-sodium chicken broth
2 Roma tomatoes, seeded and chopped
4 thin slices of jalapeno, seeds removed
2-3 cups Brown Spanish Rice
2 tablespoons extra-virgin olive oil or avocado oil
1 cup long-grain brown rice, rinsed under water
1/4 cup tomato sauce
2-1/4 cups low-sodium chicken broth (or vegetable broth of you want it vegan)
1/4 cup brown onion, finely minced
1/4 cup celery, finely minced (mince a tablespoon of celery leaves to add as well if you have any - they add a ton of flavor)
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons dried parsley

Steps:

  • Add brown rice to a fine mesh strainer and run under cold water until the water runs clear. (This step is important for removing starches on the outside of the rice which will cause the rice to clump and stick together as it cooks).
  • Heat oil in saucepan. Add onion, celery and cook for about 2 minutes, then stir in the brown rice with the onion and celery and cook another 3-4 minutes or until the rice starts to turn golden brown.
  • Stir in the tomato sauce, onion powder, garlic powder and dried parsley.
  • Pour in the chicken broth and stir. Bring pot to a boil then reduce heat to a low simmer.
  • Place lid on pot and simmer rice for 20 minutes or until the liquid has absorbed.
  • Remove pot from heat, and leave the lid on the pot and let the rice finish steaming in the pot for about 10 minutes before fluffing.
  • Fluff rice using a fork and serve.
  • Make Mexican Brown Rice (recipe above)
  • Chop or shred chicken. Chop or shred your poached or store-bought rotisserie chicken and set aside.
  • Heat oil in large saucepan or Dutch oven and saute the onion for 2 to 3 minutes, then add in the minced garlic and saute for another 1 to 2 minutes.
  • Stir in the chicken, tomatoes and seasoning. Add in the torn pieces of chicken, chopped tomatoes, jalapeno slices and cumin with the onions and stir.
  • Pour in chicken broth and bring to a boil. Reduce heat to a simmer. Place lid on pot and simmer on low heat for 30 minutes. If you're adding 1/3 cup lime juice, you'll turn off the heat and stir in the lime juice
  • Spoon 1/4 cup Spanish Brown Rice in each bowl, then ladle soup over rice.
  • Garnish each bowl of chicken rice soup generously with avocado, chopped cilantro, and lime wedges.

Nutrition Facts : Calories 541 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 26 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 6558 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat

MEXICAN CHICKEN RICE SOUP (CALDO CANTINA)



Mexican Chicken Rice Soup (Caldo Cantina) image

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 book, :"The Best Recipes in the World."

Provided by Debbie R.

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

6 cups chicken stock, preferably homemade
1/4 cup long-grain rice
salt and pepper
1 cup diced fresh tomato
1/2 cup minced onion, preferably white
1 cup diced cooked chicken
1/4 cup fresh lime juice (or to taste)
1/2 cup chopped cilantro (or more to taste)
minced jalapeno (or other chiles, to taste and optional)

Steps:

  • Put stock in medium saucepan. 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, about 20 minutes.
  • Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
  • When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.

MEXICAN CHICKEN AND RICE SOUP



Mexican Chicken and Rice Soup image

Make and share this Mexican Chicken and Rice Soup recipe from Food.com.

Provided by fitnfamished

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

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 1 (6 ounce) box rice a roni Spanish rice and vermicelli mix
1 cup chopped cooked white chicken meat
1/2 cup grated cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 514.6, Fat 39, SaturatedFat 7.8, Cholesterol 52.2, Sodium 1294.5, Carbohydrate 17.6, Fiber 2.7, Sugar 4.1, Protein 24

MEXICAN CHICKEN RICE SOUP



Mexican Chicken Rice Soup image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 9

1 (2 1/2 to 3 pound) chicken
2 quarts chicken stock
2 teaspoons sea salt, to taste
1 medium carrot, peeled and chopped
2 leeks, cleaned and chopped
1 chayote, skin on, pitted and chopped
2/3 cup short grain rice
Juice of 1 lime
6 tablespoons finely chopped fresh epazote or mint

Steps:

  • Combine the chicken with the stock in a soup pot. Bring to a boil, reduce to a simmer and cook, uncovered, 30 minutes. Add the vegetables and rice and cook 20 minutes longer.
  • Cool the chicken in the stock. Lift out the chicken and remove and discard the skin and bones. Shred the chicken and return to the pot. Stir in the lime juice and epazote or mint and reheat the soup. Serve hot.

MEXICAN CHICKEN & WILD RICE SOUP



Mexican chicken & wild rice soup image

A dish with added feelgood factor - this vitamin C filled soup is the ideal after-work pick-me-up

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Soup, Supper

Time 30m

Number Of Ingredients 11

1 tsp olive oil
1 onion , finely chopped
1 green pepper , diced
200g sweetcorn , frozen or from a can
1-2 tbsp chipotle paste (we used Discovery)
250g Pouch ready-cooked long-grain and wild rice mix (we used Uncle Ben's)
400g can black beans in water, rinsed and drained
1.3l low-sodium chicken stock
2 cooked skinless chicken breasts , shredded
small bunch coriander , chopped
low-fat soured cream and reduced fat guacamole, to serve, if you like

Steps:

  • Heat the oil in a large non-stick frying pan and cook the onion for 5 mins. Throw in the pepper and cook for 2 mins more, then add the sweetcorn, chipotle paste and rice. Stir well and cook for 1-2 mins.
  • Add the black beans and the stock. Bring to the boil, turn down to a simmer, then add half the chicken and coriander. Cool for 2-3 mins, then ladle into bowls.
  • Scatter over the rest of the chicken and coriander. Serve with a dollop each of guacamole and soured cream on top if you like.

Nutrition Facts : Calories 347 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.48 milligram of sodium

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