There is this mexican place on the beach in San Diego just a few blocks from where I lived and we used to go there on the weekends to meet up with friends, watch the sunset over the water, have a margarita and order the Mexican Chicken and Rice soup, it was so simple but really good, so good in fact that I ordered it almost every time I went there and I almost never order the same thing when I go out. This is the recipe I came up with to try and copy it and I think it turned out even better. I really like it on winter days when I feel a cold creeping in and I add a bunch of hot sauce and fresh sliced chilies. It could not be any easier to make and the leftovers just get better and better everyday it sits in the fridge, it makes a perfect Simple Lunch too. The soup is so easy to make you might want to think about trying to make your own Homemade Flour Tortillas like these from www.tasteofhome.com.
Mexican Chicken Rice Soup
- 3 32Oz Boxes of Organic & Free Range Chicken Stock
- 2 Pkg. Boneless & Skinless Chicken Thighs (you can also use a rotisserie chicken that’s been pulled if you want)
- 8 Garlic Cloves, Grated with a microplane
- 1 Bunch of Green Onions
- 1 Bunch of Fresh Cilantro
- 1 Small Sweet Onion Diced Finely
- 1 Ripe Avocado, Diced
- 2 Tbl Olive Oil
- Salt & Pepper to taste
- Hot Sauce (optional)
- Serrano Pepper, Sliced (optional)
- Long Grain White Rice like Basmati or Jasmine
- Soft White Flour Tortillas
In your favorite heavy bottom soup pot add oil,stock, garlic and chicken and bring to a boil, reduce heat and simmer. Add green onions and salt and pepper. Let simmer with the lid almost all the way on for at least an hour but it will be better the longer you let it cook. Shred the chicken with two forks and add back to the soup. Cook rice according to package directions and set aside. To serve, place a scoop of the rice in a big bowl, then add soup on top of rice, top with diced onions, avocado, cilantro leaves and a squeeze of lime. You can even add a scoop of your favorite salsa to bring up the spice level or add hot sauce and chilies if you want and eat it with a flour tortilla for dipping. Store the soup and rice separately in the fridge.