Chicken Tortilla Soup with Red Rice
Makes 8 servings
Ingredients:
1/2 cup red rice, dry
1/4 chicken, (leg and thigh or wing and breast)
6 cups water
1 lime for juice
1 teaspoon corn or canola oil
1/4 cup onion, diced
1 teaspoon garlic
1/2 cup corn (frozen will work)
3 roma tomatoes, seeded and diced
1/2 package of corn tortillas
salt and pepper to taste
Garnish:
1 lime sliced
1 avocado, peeled and diced
1/4 bunch cilantro, chopped
Monterey Jack cheese, grated (optional)
Preparation:
Cook red rice according to package directions, set aside to cool.
Boil chicken in water for about 45 minutes, covered. Remove chicken from stock and cool immediately. Once chicken meat is taken off the bone, add bones back to stock and continue to cook for a stronger flavored stock.
If preferred, cool stock and skim off solid fat remaining and return to stove and simmer lightly. Add cooked rice and continue to simmer on low. Cut lime in half and squeeze lime juice into soup. Add squeezed lime halves to soup.
Sauté onion in oil until translucent. Add garlic and continue to sauté for 1 minute. Add corn and chicken and heat through. Once heated, add this mixture to soup and continue to simmer on low. Add diced tomatoes to soup.
Cut corn tortillas in thin strips about 1 1/2 inches long and deep fry (or in a pan with oil) until they reach a light golden brown color. Remove from fryer and spread out on paper towels to absorb any extra oil and then season lightly with salt.
Remove limes from soup. Ladle soup into bowls and garnish with tortilla strips, lime, cilantro and avocado. Cheese is optional.
Ingredients:
1/2 cup red rice, dry
1/4 chicken, (leg and thigh or wing and breast)
6 cups water
1 lime for juice
1 teaspoon corn or canola oil
1/4 cup onion, diced
1 teaspoon garlic
1/2 cup corn (frozen will work)
3 roma tomatoes, seeded and diced
1/2 package of corn tortillas
salt and pepper to taste
Garnish:
1 lime sliced
1 avocado, peeled and diced
1/4 bunch cilantro, chopped
Monterey Jack cheese, grated (optional)
Preparation:
Cook red rice according to package directions, set aside to cool.
Boil chicken in water for about 45 minutes, covered. Remove chicken from stock and cool immediately. Once chicken meat is taken off the bone, add bones back to stock and continue to cook for a stronger flavored stock.
If preferred, cool stock and skim off solid fat remaining and return to stove and simmer lightly. Add cooked rice and continue to simmer on low. Cut lime in half and squeeze lime juice into soup. Add squeezed lime halves to soup.
Sauté onion in oil until translucent. Add garlic and continue to sauté for 1 minute. Add corn and chicken and heat through. Once heated, add this mixture to soup and continue to simmer on low. Add diced tomatoes to soup.
Cut corn tortillas in thin strips about 1 1/2 inches long and deep fry (or in a pan with oil) until they reach a light golden brown color. Remove from fryer and spread out on paper towels to absorb any extra oil and then season lightly with salt.
Remove limes from soup. Ladle soup into bowls and garnish with tortilla strips, lime, cilantro and avocado. Cheese is optional.
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