Thursday, October 6, 2011

20 Dinners, 1 Day: Mexican Chicken and Rice Soup

Photo courtesy of rachelraymag.com
Boy, time slipped away from me (an entire month, to be exact!).  I've been doing the cooking part, but the sitting down to blog part has been evading me.  I do apologize!

I cooked this one up after Jimi's football practice when he was cold and wet.  He's not much of  soup kid, but he did like it.  Abe ate his portion (and the left overs from Jimi's bowl) and declared it to be a tasty treat. 

I'd say this would make an especially good lunch.  It seemed a bit light for a dinner, so if you make it, maybe pair it with a hearty salad or as a first course for your Mexican dinner.

I can see making this the day after you have any leftover chicken and some extra rice (I'm going to start freezing my extra rice for things like this).


Mexican Chicken and Rice Soup

1 qt. chicken broth 
1 cup tomato salsa 
1 1/2 cups Pulled Chicken 
3 cups Rice Pilaf 
1/3 cup shredded Monterey Jack 
1/4 cup sour cream 
1 avocado, thinly sliced 
2 tbsp. chopped cilantro1/4 cup fresh lime juice, plus 4 lime wedges



In medium pot, bring broth, salsa and lime juice to boil. 

Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth. Top with cheese, sour cream, avocado and cilantro. Serve with lime wedges.

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