Recipe of Perfect Mexican Chicken and lime rice soup

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, mexican chicken and lime rice soup. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Mexican Chicken and lime rice soup is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Mexican Chicken and lime rice soup is something which I have loved my whole life.

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 must first prepare a few components. You can cook 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. Take 4 cups Chicken broth
2. Get 1 avocado
3. Prepare 3 chicken breasts
4. Prepare 4 limes, juiced
5. Get 1 Jalepeno, thinly sliced
6. Make ready 1 onion, chopped
7. Take 1/2 cup Cilantro, chopped
8. Make ready 3 cloves garlic
9. Take 2 cups rice, cooked
10. Take 1 Tbsp oregano
11. Get 2 Tbsp cumin
12. Prepare 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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