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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 425 Calories

Ingredients

• ¼ cup vegetable oil
• 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
• 5 tomatoes
• 2 carrots, peeled and diced
• 1 avocado - peeled, pitted, and sliced
• 1 cooked chicken breast, shredded
• ½ onion, roughly chopped
• ½ pound fresh green peas
• ½ (8 ounce) package Monterey Jack cheese, diced

Recipe Instructions

Step 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.

Step 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.

Step 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.