La Hacienda Mexican Chicken Soup
photo by Rebecca E.
- Ready In:
- 55mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 3 -4 chicken breasts, cubed
- 1 (14 1/2 ounce) can diced tomatoes with green chilies
- 1 large onion, chopped
- 3 tablespoons fresh cilantro, chopped
- 2 cups cooked rice
- 8 cups low sodium chicken broth
- salt and pepper (to taste)
- 3 tablespoons jalapenos, chopped (i use the ones in jars)
- 2 limes, cut into wedges (or lime juice)
directions
- In a large pot, add everything but the rice and limes. Cook on high heat, bringing the soup to a boil for about 30 minutes.
- Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
- Optional: add avocado chunks into the soup and stir.
- Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).
RECIPE SUBMITTED BY
i live here in indiana where i love to cook!