Monday, February 17 2014, 01:36 PM MST
Mexican Chicken Soup
Jenny Evans shows us how to make a healthy and hearty soup. For more recipes from her, go to www.jennysgatherings.comMexican Chicken Soup With RiceSoup:2 Tbsp. grapeseed oil (or vegetable oil)1 large onion, chopped4 garlic cloves, minced10 cups water4-5 chicken half breasts1 ½ c. chopped carrots1 Pasilla (Poblano) chile, chopped1-2 serrano chile’s , minced4-5 tsp. sea salt¼ tsp. pepperIn a large soup pot, heat oil and add onions and garlic. Sauté until soft. Add water and the rest of the ingredients. Stir together. Put a lid on the pot and bring to a boil. Reduce heat to a medium simmer until chicken is tender. Take chicken out and shred. Take off skin and bone if the chicken breasts are not skinless and boneless. Put the shredded chicken back into the pot. Simmer for at least 1 - 2 hours.
Vegetable topping:3 Roma tomatoes, chopped½ red onion, chopped¼ bunch of fresh cilantro, chopped1 large Pasilla (Poblano) chile, chopped½ red bell pepper, choppedMix all the ingredients in a bowl and season lightly with salt. Set aside. If you are not eating within a few hours, refrigerate in a covered bowl.Rice:2 c. long grain rice4 c .waterCook as directed on the package. Use a rice maker if you have one for the best results.
To serve:Scoop some rice in a bowl. Ladle the soup on top of the rice. Add as much vegetable topping as you like. 2 -3 Tbsp. is good. Top with fresh avocado pieces.