Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz)

Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz)

This unforgettable Mexican chicken and rice soup (caldo de pollo con arroz) incorporates a chipotle-infused tomato sauce for an extra kick.

Ready in: 55 m

Calories: 425

Ingredients

  • 2 cups water
  • 1 cup uncooked white rice
  • 5 tomatoes
  • 1/2 onion, roughly chopped
  • 2 chipotle peppers in adobo sauce
  • 1 clove garlic
  • 1 pinch ground black pepper
  • 1/4 cup vegetable oil
  • 2 carrots, peeled and diced
  • 1 cup chopped celery
  • 1 quart chicken broth
  • 1 cube chicken bouillon
  • 1/2 pound fresh green peas
  • 1 cooked chicken breast, shredded
  • 1 avocado – peeled, pitted, and sliced
  • 1/2 (8 ounce) package Monterey Jack cheese, diced
  • Recipe Instructions

    1. Bring 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.
    2. 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.
    3. 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.

    Directions

    • Prep15 m
    • Cook40 m
    • Ready In55 m
    1. Bring 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.
    2. 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.
    3. 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.

      Nutrition Facts

      Per Serving: 425 calories; 21.9 g fat; 42 g carbohydrates; 16 g protein; 32 mg cholesterol; 1007 mg sodium. Full nutrition

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