Description
This Mexican soup is a delicious combination of two delicious classic ingredients. The broth includes a spicy homemade tomato sauce.
Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 5 tomatoes
- ½ onion, roughly chopped
- 2 chipotle peppers in adobo sauce
- 1 clove garlic
- 1 pinch ground black pepper
- ¼ cup vegetable oil
- 2 carrots, peeled and diced
- 1 cup chopped celery
- 1 quart chicken broth
- 1 cube chicken bouillon
- ½ pound fresh green peas
- 1 cooked chicken breast, shredded
- 1 avocado – peeled, pitted, and sliced
- ½ (8 ounce) package Monterey Jack cheese, diced
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until rice is tender and water has been absorbed
- 20 to 25 minutes.
- Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart
- 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion
- chipotle peppers
- garlic
- and black pepper. Blend until smooth. Strain mixture
- discarding solids
- for the sauce.
- Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned
- about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft
- 10 to 15 minutes. Add peas and chicken breast; cook until heated through
- about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6