Mexican Chicken and Rice Soup
inspired by Gimme Some Oven
1.25 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 small white onion, chopped
2 jalapenos, seeded and chopped
1 small chayote, diced
1 large red bell pepper, finely chopped
4 cloves garlic, minced
1 tablespoon kosher salt
1 tablespoon cumin
1 tablespoon Mexican oregano
4 cups stock or water
1 28-ounce can crushed tomatoes
1 cup frozen corn
2 chipotles in adobo sauce, roughly chopped + 1 tablespoon adobo sauce
3 cups cooked white rice (yield from 1 cup dry)
1 cup salsa verde (I used a little can of Herdez)
2 tablespoons lime juice
1/4 cup chopped cilantro
Garnish: diced avocado, fresh cilantro, tortilla chips, shredded cheese, scallions, lime wedges
Heat a large stockpot over medium-high heat. Add chicken, onion, jalapenos, chayote, bell pepper, garlic, salt, cumin and oregano. Saute for about 8 to 10 minutes until the vegetables are soft and the chicken nearly cooked through.
Add stock, tomatoes, corn, chipotles and adobo sauce and stir to combine. Heat until boiling, then reduce heat to medium and let it simmer at a hard bubble for about 20 minutes, stirring occasionally. Stir in the rice, salsa verde, lime juice and cilantro.
Serve warm with desired garnishes.
This was nothing short of fabulous. I consider it a worthy successor to my old chicken tortilla soups – heartier, spicier, somehow a little more complex. Absolutely love. I foresee this being a permanent fixture.