Steps to Make Caldo De Pollo Knorr Informacion Nutricional

Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz)

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Recipe Summary Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz)

This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.

Ingredients | Caldo De Pollo Knorr Informacion Nutricional

2 cups water

1 cup uncooked white rice

5 tomatoes

½ onion, roughly chopped

2 chipotle peppers in adobo sauce

1 clove garlic

1 pinch ground black pepper

¼ cup vegetable oil

2 carrots, peeled and diced

1 cup chopped celery

1 quart chicken broth

1 cube chicken bouillon

½ pound fresh green peas

1 cooked chicken breast, shredded

1 avocado - peeled, pitted, and sliced

½ (8 ounce) package Monterey Jack cheese, diced

Directions

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.

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.

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.

Info | Caldo De Pollo Knorr Informacion Nutricional

prep: 15 mins cook: 40 mins total: 55 mins Servings: 6 Yield: 6 servings

TAG : Mexican Chicken Soup With Rice (Caldo De Pollo Con Arroz)

Soups, Stews and Chili Recipes, Soup Recipes, Chicken Soup Recipes, Chicken and Rice Soup Recipes,