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Chicken and Rice Soup |
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Serves: 4 Print this Recipe(Sopa Xochitl) Category: Chicken and Turkey Soups I've enjoyed many variations of this classic soup, but Chef Joaquim Castillo of Casa Vieja restaurant in Tlaquepaque, located just outside Guadalajara, gets my vote for this light and spicy version. 1 cup cooked Rice with Carrots 2 chicken breast halves on the bone 4 cups canned fat-free reduced-sodium chicken broth 1/4 cup finely diced celery 1/2 teaspoon dried oregano (Mexican variety preferred) 1/4 medium white onion, finely chopped 1 medium tomato, seeded and finely chopped 1 tablespoon chopped fresh cilantro 1 to 2 serrano chiles, thinly sliced crosswise with seeds 1 teaspoon fresh lime juice 1/4 teaspoon salt, or to taste 1 avocado (Hass variety preferred), sliced crosswise 1. Prepare rice then reserve 1 cup for the soup. Cover and refrigerate remaining rice for later use. Remove the chicken skin and discard. Put the chicken in a large saucepan. Add the chicken broth, celery, and oregano. Bring to a boil, skimming the foam as needed, then reduce the heat, cover, and simmer until the chicken is cooked through, about 20 minutes. Remove the pan from the heat and let chicken sit in the broth about 10 minutes. 2. Meanwhile, mix together in a medium bowl the onion, tomato, cilantro, serrano chile, lime juice and salt. Set aside. Remove the chicken from the broth, and when cool enough to handle, pull the meat off the bone and shred coarsely. Discard the bones and return the shredded meat to the broth in the pan. Add the reserved cooked rice and the tomato mixture. Bring the soup to a boil. Reduce the heat and simmer the soup, uncovered, 5 minutes. Divide hot soup among 4 bowls. Top with avocado slices and serve. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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