I didn't have any garnishes on hand when I took this photo but they are what makes this soup fabulous. I made this for Mireya and her family right after she had a baby and they raved about it. This was quite a compliment to me.
2 bone-in chicken breasts OR roasted whole chicken from the store
½ - 1 onion, cut into a few chunks
Season-all, garlic powder, Mrs. Dash, to taste
2 small cans chopped mild green chilis, blended in blender (we don’t like big chunks)
2 cans chopped tomatoes, blended in blender (we don’t like big chunks)
1-3 cans chicken broth, depending on how much broth you already have in the pot
(If necessary) 1 tbsp. (or so) powdered chicken bouillon
A couple handfuls raw white rice (or use leftover cooked rice, add at end)
A couple handfuls crushed tortilla chips
Garnishes:
Tortilla chips
Cheese
Sour cream
Avocado
In large pot, simmer chicken with onion & dashes of spices in some water (enough to cover chicken) until chicken is done. (I buy roasted whole chickens to keep in freezer to make soup later, so in this case you just need to have chicken in water long enough to defrost/heat it.) Take chicken out of pot and let cool. When cool shred chicken and set aside. Skim onions out of broth. Add chopped tomatoes, chilies, & canned broth. Add raw rice. Simmer until rice is cooked or as long as you want. Taste & adjust seasonings. Stir in crushed tortilla chips—they will thicken broth slightly and add nice flavor. Add cooked chicken before serving. Serve with garnishes on top.
I like this as a soup rather than a “stewp” so it shouldn’t be too heavy with rice or too tomatoey like chili.
2 bone-in chicken breasts OR roasted whole chicken from the store
½ - 1 onion, cut into a few chunks
Season-all, garlic powder, Mrs. Dash, to taste
2 small cans chopped mild green chilis, blended in blender (we don’t like big chunks)
2 cans chopped tomatoes, blended in blender (we don’t like big chunks)
1-3 cans chicken broth, depending on how much broth you already have in the pot
(If necessary) 1 tbsp. (or so) powdered chicken bouillon
A couple handfuls raw white rice (or use leftover cooked rice, add at end)
A couple handfuls crushed tortilla chips
Garnishes:
Tortilla chips
Cheese
Sour cream
Avocado
In large pot, simmer chicken with onion & dashes of spices in some water (enough to cover chicken) until chicken is done. (I buy roasted whole chickens to keep in freezer to make soup later, so in this case you just need to have chicken in water long enough to defrost/heat it.) Take chicken out of pot and let cool. When cool shred chicken and set aside. Skim onions out of broth. Add chopped tomatoes, chilies, & canned broth. Add raw rice. Simmer until rice is cooked or as long as you want. Taste & adjust seasonings. Stir in crushed tortilla chips—they will thicken broth slightly and add nice flavor. Add cooked chicken before serving. Serve with garnishes on top.
I like this as a soup rather than a “stewp” so it shouldn’t be too heavy with rice or too tomatoey like chili.
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