Mexican Chicken Rice Soup (Caldo Cantina)

Recipe by Debbie R.
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups chicken stock, preferably homemade
  • 14
  • salt and pepper
  • 1
    cup diced fresh tomato
  • 12
    cup minced onion, preferably white
  • 1
    cup diced cooked chicken
  • 14
    cup fresh lime juice (or to taste)
  • 12
    cup chopped cilantro (or more to taste)
  • minced jalapeno (or other chiles, to taste and optional)
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DIRECTIONS

  • Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
  • Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
  • When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.
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