Enrique's Mexican Chicken and Rice Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 335.1
- Total Fat: 3.9 g
- Cholesterol: 69.4 mg
- Sodium: 1,001.1 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 4.6 g
- Protein: 27.5 g
View full nutritional breakdown of Enrique's Mexican Chicken and Rice Soup calories by ingredient
Number of Servings: 8
Ingredients
-
1 Whole Chicken, cut into pieces
1 cup Onion, chopped
3 Gloves Garlic, minced
1 Bell Pepper, chopped
1 Russett Potato, cubed
1 Zucchini, cut into 1/2 moons
1 Jalapeņo, diced with seeds and ribs removed
4 oz Tomato Sauce
1 cup Petite Diced Tomatoes
1 bag Frozen Mixed Vegetables
Salt and Pepper to taste
Ground Cumin to taste
Ground Oregano to taste
Cilantro, chopped
4 cups cooked rice
Tips
Cooking time does not include time to allow chicken to cool in broth.
Extra flavor could be added to chicken by including carrots, quartered onions, bay leaf, etc. to water while boiling. Drain the ingredients once the chicken is cooked and dispose of them if desired.
Directions
Boil the chicken until cooked through.
While chicken is cooking, saute onions and peppers until tender, adding garlic during last minute.
Once the chicken is cooked through, let chicken cool in water to season broth if time allows.
Once cooled, remove chicken from broth and remove meat from bones, shredding chicken. Disposed of bones and skin.
Skim fat from broth.
Add chicken, potato, pepper and onion mixture, tomato sauce, diced tomatoes, mixed vegetables, jalapeņo, and seasonings except cilantro to broth. Add water if needed to cover ingredients.
Allow to cook until potatoes are fork-tender. Add cilantro and zucchini and cook until zucchini is at desired tenderness.
Add cooked rice.
Serving Size: Makes approximately (8) 2-cup servings
While chicken is cooking, saute onions and peppers until tender, adding garlic during last minute.
Once the chicken is cooked through, let chicken cool in water to season broth if time allows.
Once cooled, remove chicken from broth and remove meat from bones, shredding chicken. Disposed of bones and skin.
Skim fat from broth.
Add chicken, potato, pepper and onion mixture, tomato sauce, diced tomatoes, mixed vegetables, jalapeņo, and seasonings except cilantro to broth. Add water if needed to cover ingredients.
Allow to cook until potatoes are fork-tender. Add cilantro and zucchini and cook until zucchini is at desired tenderness.
Add cooked rice.
Serving Size: Makes approximately (8) 2-cup servings