Mexican Chicken Rice and Bean Soup

Mexican Chicken Rice and Bean Soup

  • Servings: 10
  • Difficulty: easy
  • Print

Mexican Chicken Rice and Bean Soup
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Tonight it is chilly, overcast with humidity that despite the actual temperature if just feels bone chilly. I love going to the the pantry and fridge and just making up recipes based upon what I have on hand. A bowl of hearty and spicy soup fit the bill. I opened the fridge and looked in my cabinet baskets to see what I had on the shelf. (tomatoes, leeks, rainbow carrots, celery, cilantro, jalapenos and poblanos)

The result was a kick ass bowl of mexican chicken and rice soup that was savory, spicy and hearty. As best I recall, this is how I made it.
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Ingredients:
2 chicken breasts (trimmed and cubed)
1 bunch of cilantro (tops torn off)
3 poblano peppers (scorched, peeled, seeded)
3 jalapeno peppers (scorched, peeled, seeded)
2 leeks (just the whites and light green parts)
2 cloves of garlic
3 tomatoes diced (because I had them)
1 stalk of celery
1 cup of sliced Rainbow carrots (because I had them)
1 can of Fire Roasted Tomatoes
Uncle Bens Rice 90 second Rice (optional)
4-6 cups of Chicken broth
3 tsp Cumin
1 tbs Chili powder
3 tbs Ancho Chili powder

Top with Avocado (sliced and covered with lime juice),
You can also top with fresh shredded cheese, jalapenos, cilantro, tortilla chips.
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Directions:
1. Blister your peppers on a fire/burner or in your oven on broil. Point is high heat and to make them black. Put them in a bowl and cover it with plastic wrap or in a paper bag if you have one. Let it sweat and steam so that the skin can be removed easily.
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2. Take you skinned and seeded peppers and put them in the blender along with top torn cilantro, celery, sliced and washed leeks (whites and light green parts), rough chopped garlic. Blend it up until smooth.
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3. In a large pot on medium heat pour this blended mixture into it and stir for about 5 minutes. Add in 3 cups of chicken broth and the diced tomatoes and bring it all to a boil and then reduce it to a simmer. Add in about half of your seasonings and stir and taste. When you get a nice base then add your diced cut chicken. Let this simmer about 20-30mins.

4. Now drain and rinse your pinto beans and add them to the pot with your sliced carrots and the rice.

Served and topped with sliced avocado and a few tortilla chips.
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