Mexican Chicken and Rice Soup
Today was the first chilly day of the fall with a docket of great college football games. A spicy soup seemed like the natural choice. Now I just make this up and don’t measure so I’ll do my best to recall how I made it. I will say, I love this stuff and ended up eating it several times over the weekend. It is GF, DF, Paleo but does contain some brown rice (optional).
Package of Organic Chicken Tenderloins
2 containers of Organic Chicken Broth
2 carrots diced
2 stalks of celery
1 Red Pepper
1 Green Pepper
1 Yellow onion (diced)
3 garlic cloves (pressed)
handful of cherry tomatoes
1/2 avocado topping
1 cup brown rice
2 tbs of Ancho Chili Powder
2 tsp of Paprika
1 tsp of cayenne pepper
1 tbs of Mexican Oregano
2 tbs of Happy Tomato Salsa
Kosher Salt and Pepper to taste
1. Go ahead and dice up all your veggies. For the jalapenos I use have as is and then I remove the seeds and spines of the larger half (stem to mid pepper).
2. In a oiled (olive oil and coconut oil) medium-high heated large pot sweat your onions, celery and carrots until the onion is soft and translucent. Add your peppers and garlic and stir carefully ensuring your garlic doesn’t burn.
3. Add your spices and stir for one minute and then add your broth and bring to boil and turn down to a simmer.
4. Cube your chicken and rice and let it simmer for an hour. Add some cherry tomatoes and Happy Tomato Salsa let it simmer for another 30mins. Finally serve with avocado.