Name: Mexican chicken soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 4 cup (1l) salt-reduced chicken stock; 2 cup water; 1/4 cup (50g) long grain rice; 1 large onion, finely chopped; 1 tomato, seeded, diced; 1 tablespoon chopped old el paso pickled sliced jalapenos; 1/2 cup coriander, chopped; 2 cup cooked chicken, shredded; 1 avocado, peeled, diced

Mexican chicken soup

Serves 4

Prep

Cook

20M

Total

25M

Skip to Recipe

Ingredients

4 cup (1l) salt-reduced chicken stock

2 cup water

1/4 cup (50g) long grain rice

1 large onion, finely chopped

1 tomato, seeded, diced

1 tablespoon chopped old el paso pickled sliced jalapenos

1/2 cup coriander, chopped

2 cup cooked chicken, shredded

1 avocado, peeled, diced

Method

1.In a large pan bring stock and water to boil. Stir in rice and simmer for 5 minutes.

2.Stir in onion and simmer for 10 minutes, until rice is tender. Stir in tomato, jalapeno, coriander and chicken Cook for 2 minutes to heat through and season to taste.

3.Serve soup topped with avocado.

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Ingredients

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