Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, mexican chicken and lime rice soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Mexican Chicken and lime rice soup is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Mexican Chicken and lime rice soup is something that I have loved my whole life.
Easy and delicious Mexican chicken soup! With tomato, habanero, tortilla strips, and lime. These are ingredients that simply love each other.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Prepare 4 cups Chicken broth
- Make ready 1 avocado
- Take 3 chicken breasts
- Get 4 limes, juiced
- Prepare 1 Jalepeno, thinly sliced
- Take 1 onion, chopped
- Take 1/2 cup Cilantro, chopped
- Take 3 cloves garlic
- Take 2 cups rice, cooked
- Make ready 1 Tbsp oregano
- Get 2 Tbsp cumin
- Make ready 1 Tbsp chili powder
Mexican Chicken Soup is flavorful soup made with lime, cilantro, onion, and a jalapeño to spice it up! It is topped with a fresh slice of avocado and served with a side of rice. We eat at our local restaurant, Mi Casita almost once a week. Use plenty of lime, raw onion and cilantro!
Instructions to make Mexican Chicken and lime rice soup:
- In skillet, cook chicken, then cube it.
- In large pot, add broth, lime juice, and spices and bring to a boil. Add chicken and cover, let simmer.
- Sauté onion and garlic, add to pot.
- Add Cilantro and Jalepeno right before serving. Serve over rice with avocado and Mozzerella cheese
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. Fill each bowl with hot broth.
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