Caldo de Pollo con Arroz (Chicken Soup with Rice)

Try this caldo de pollo con arroz soup for an unforgettable blend of chicken, rice, and veggies in a chipotle-infused tomato sauce.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 425 Calories

Ingredients

• 1 pinch ground black pepper
• 2 cups water
• 1 cup chopped celery
• 1 cube chicken bouillon
• 1 cup uncooked white rice
• 1 clove garlic
• 1 quart chicken broth
• 2 chipotle peppers in adobo sauce
• 2 medium carrots, peeled and diced
• 1 medium avocado - peeled, pitted, and sliced
• 1 large cooked chicken breast, shredded
• 0.25 cup vegetable oil
• 5 medium tomatoes
• 0.5 medium onion, roughly chopped
• 0.5 pound fresh green peas
• 0.5 (8 ounce) package Monterey Jack cheese, diced

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.

Step 2

While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.

Step 3

Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.

Step 4

Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.

Step 5

Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.