Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz)
El largo tiempo de cocción extrae más colágeno de los huesos, lo que profundiza el sabor del caldo.
Recipe Summary Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz)
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Ingredients | Caldo De Pollo2 cups water1 cup uncooked white rice5 tomatoes½ onion, roughly chopped2 chipotle peppers in adobo sauce1 clove garlic1 pinch ground black pepper¼ cup vegetable oil2 carrots, peeled and diced1 cup chopped celery1 quart chicken broth1 cube chicken bouillon½ pound fresh green peas1 cooked chicken breast, shredded1 avocado - peeled, pitted, and sliced½ (8 ounce) package Monterey Jack cheese, dicedDirectionsBring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce.Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.Info | Caldo De Polloprep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings
TAG : Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz)Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Rice Soup Recipes,
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