Mexican Chicken and Rice Soup

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (400g) cooked chicken, shredded 2 cups (400g) cooked chicken, shredded
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced carrots, celery, and red bell pepper to the pot. Sauté for a few minutes until the vegetables start to soften.
3. 3.
   Stir in the ground cumin, paprika, and dried oregano, and cook for another minute to release their flavors.
4. 4.
   Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the shredded chicken and rice to the pot. Cook for an additional 15-20 minutes, or until the rice is tender and cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the soup hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the soup.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before shredding it for the soup. You can use leftover roasted chicken or cook chicken breasts in advance and shred them.
• Rice — Rinse the rice thoroughly before adding it to the soup to remove excess starch and prevent clumping.

Tips & Tricks

• For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
• Customize the soup by adding your favorite vegetables such as corn or peas.
• To make it heartier, serve the soup with warm tortillas or crusty bread.
• If you prefer a thicker consistency, add a tablespoon of cornstarch mixed with water and stir it into the soup during the last few minutes of cooking.
• Make a larger batch and freeze individual portions for quick and convenient meals.

Serving advice

Serve the Sopa de Pollo y Arroz Mexicana in bowls, garnished with fresh cilantro and accompanied by lime wedges for squeezing over the soup. It pairs well with warm tortillas or crusty bread.

Presentation advice

To enhance the presentation, sprinkle some additional fresh cilantro leaves on top of the soup just before serving. You can also serve it in colorful Mexican pottery bowls to add a touch of authenticity.