By Rachel
This soup is AWESOME!! Seriously. It's so full of flavor and it's pretty simple and quick to make - making it a for sure soon to be household staple! I would highly recommend using a rotisserie chicken because the chicken in this soup was SO tender and tasty. It's 10am as I write this post and I am honestly counting down the hours until I can have it again for lunch!
You will need:
3 Tbs olive oil
3/4 cup onion, diced small
1 jalapeño, diced and seeded
3 garlic cloves, diced small or put through a garlic press
2 15 oz cans of diced tomatoes with chilies
6 cups chicken broth
1 1/2 Tbsp cumin
1/2 Tbsp chili powder
1/4 tsp cayenne pepper (start with a pinch then add more to your preference of spiciness)
1/2 tsp paprika
1-2 cups cooked rice (depending how thick or thin you like your soup - I used 2 cups)
2 -4 cups cooked chicken (I used one of those store bought rotisserie chickens because they are EASY, have so much flavor and you can make a big ol' pot of stock from the leftovers. But if you don't want a whole chicken you can boil 2-3 chicken breasts and then shred with a fork - but seriously, a rotisserie chicken is the same price if not cheaper and sooooo much tastier! OR if you are handy and talented like Miranda, you can make your own whole chicken!)
S&P
Optional but HIGHLY Tasty Toppings:
Cilantro
Avocado
Shredded cheddar cheese
Sour cream
Lime wedges
To make:
Chop up your onion and add to a pot with 3 Tbs olive oil and cook about 3-5 minutes until tender. While that's cooking, cut up your jalapeno and put your garlic through your press and add both to the onions.
Then add your cans of tomatoes to the pot along with 6 cups of chicken broth. Next add the cumin, chili powder, cayenne, paprika and season to taste with S&P. Bring this to a boil, cover and simmer for 15 minutes.
Finally, add your chicken and rice and cook another 5 minutes.
3 Tbs olive oil
3/4 cup onion, diced small
1 jalapeño, diced and seeded
3 garlic cloves, diced small or put through a garlic press
2 15 oz cans of diced tomatoes with chilies
6 cups chicken broth
1 1/2 Tbsp cumin
1/2 Tbsp chili powder
1/4 tsp cayenne pepper (start with a pinch then add more to your preference of spiciness)
1/2 tsp paprika
1-2 cups cooked rice (depending how thick or thin you like your soup - I used 2 cups)
2 -4 cups cooked chicken (I used one of those store bought rotisserie chickens because they are EASY, have so much flavor and you can make a big ol' pot of stock from the leftovers. But if you don't want a whole chicken you can boil 2-3 chicken breasts and then shred with a fork - but seriously, a rotisserie chicken is the same price if not cheaper and sooooo much tastier! OR if you are handy and talented like Miranda, you can make your own whole chicken!)
S&P
Optional but HIGHLY Tasty Toppings:
Cilantro
Avocado
Shredded cheddar cheese
Sour cream
Lime wedges
To make:
Chop up your onion and add to a pot with 3 Tbs olive oil and cook about 3-5 minutes until tender. While that's cooking, cut up your jalapeno and put your garlic through your press and add both to the onions.
Then add your cans of tomatoes to the pot along with 6 cups of chicken broth. Next add the cumin, chili powder, cayenne, paprika and season to taste with S&P. Bring this to a boil, cover and simmer for 15 minutes.
Finally, add your chicken and rice and cook another 5 minutes.
Serve with a dollop of sour cream, some chopped avocado, chopped cilantro, a sprinkle of shredded cheddar and a spritz of lime juice. Don't skimp on the topping, they all add a little something something to bring out all that tastiness!
YUM!!
YUM!!
