Saturday, October 5, 2013

Hearty Chipotle Rice Soup

See the Recipe Below
Photo Credit

  • 1 Tbsp. olive or vegetable oil
  • 1 small white onion, chopped
  • 2 jalapenos, seeded and chopped
  • half a chayote, diced (optional)
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup canned or frozen whole-kernel corn
  • 3 chipotles in adobo sauce, roughly chopped
  • 1 Tbsp. adobo sauce
  • 2 cups shredded cooked chicken (I used rotisserie chicken)
  • 1 cup cooked white rice
  • 2/3 cup salsa verde, homemade or store-bought (recommend Herdez brand)
  • juice of half a lime
  • salt and pepper
  • garnish: diced avocado, fresh cilantro, tortilla chips, crumbled queso fresco, additional lime wedges

Heat oil in a large stockpot over medium-high heat. Add onion, jalapenos and chayote, and saute for 5 minutes until the onion is translucent and tender. Add garlic and saute for an additional minute until fragrant.
Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine. Heat the mixture until it is nearly boiling, then reduce the heat to medium-low and allow it to simmer for at least 10 minutes. Stir in the chicken, the rice, as well as the salsa verde and the lime juice. Now season with both salt and pepper.
Garnish the dish with lots of fresh avocado, cilantro, tortilla chips and queso fresco and make sure to serve it while it's still warm. 

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