Mexican Chicken And Rice Soup (Sopa De Pollo Y Arroz) Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add onions, garlic, and jalapeno, and cook until softened.
• STEP 2.Add chicken pieces and cook until browned on all sides. Add cumin, paprika, and oregano, and stir to coat the chicken.
• STEP 3.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until chicken is cooked through.
• STEP 4.Remove chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
• STEP 5.Add rice and simmer for another 15 minutes, or until the rice is tender. Season with salt and pepper to taste.
• STEP 6.Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice.

Cooking Tips

• For extra flavor, you can add a bay leaf and a few sprigs of fresh thyme to the soup while simmering.
• If you prefer a spicier soup, you can add more jalapeno or even some diced green chilies.
• To make the soup more filling, you can add some cooked black beans or corn kernels.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with warm tortillas or crusty bread for a complete meal.