Mexican soup with rice and chicken
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 276, total fat 12 G., saturated fats 2 G., proteins 25 G., carbohydrates 17 G., fiber 3 G., cholesterol 60 mg, sodium 543 mg, sugar 5 G.
Calories 276, total fat 12 G., saturated fats 2 G., proteins 25 G., carbohydrates 17 G., fiber 3 G., cholesterol 60 mg, sodium 543 mg, sugar 5 G.
This thick, hearty soup is a wonderful way to use up leftover chicken and cooked rice. Since the main ingredients are already prepared, it takes very little time to make, and the taste will be as if you've been tinkering with it for hours. To give the soup a Mexican flavor, you'll need a few extra ingredients essential to this distinctive cuisine: tomatoes, jalapeños, lime, and cilantro. First, sauté the spices in a saucepan, then pour in the canned tomatoes, broth, and chicken. Finally, stir in the rice, lime juice, and herbs. Serve with a dollop of sour cream, which will soften the soup's warming and spicy flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups shredded cooked chicken
- 4 tbsp. l. olive oil
- 1 medium onion, coarsely chopped
- 4 large cloves garlic, coarsely chopped
- 2 jalapeños, seeded and chopped
- 1 tbsp. l. dried oregano
- 1 teaspoon dried cumin
- 1 can (800g) of canned chopped tomatoes in their own juice
- A little Worcestershire sauce
- 3-4 cups chicken broth
- 1 lime
- 1 cup cooked white rice
- Sour cream, for serving
- Coriander leaves, for serving
We recommend
Recipes with similar ingredients: chicken, pureed tomatoes, lime juice, Worcestershire sauce, jalapeno pepper, oregano, cumin
Cooking the dish according to the recipe:
- Heat olive oil in a saucepan over medium heat. Add the onion and sauté for 1-2 minutes. Add the garlic and jalapeño and sauté until soft and translucent. Add the spices and sauté for 1-2 minutes until fragrant. Add the tomatoes, chicken, Worcestershire sauce, and broth.
- Bring to a boil and simmer for 20 minutes.
- Cut the lime in half, squeeze the juices into the pan, and throw the halves in. Add the white rice and cook for another 5 minutes to heat through. Season with salt to taste.
- Pour into bowls and garnish with sour cream and cilantro.
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