Wednesday, November 26, 2014

Mexican Chicken Soup

Soup. Soup. Soup. I love Soup.
Mexican Chicken Soup

1  LB Boneless Chicken Breasts
1 C Carrots, chopped
2 Celery Stocks, chopped
1 Yellow Onion, minced
2 C Frozen Corn
2 C Tomatoes, diced
1 Tbsp Garlic, minced
8 C Chicken Stock
3 C Rice, cooked (I use Uncle Ben's)
Olive Oil

Shredded Monterey Jack Cheese


Season chicken with salt, pepper, and sazon seasoning. Preheat oven to 450 degrees and cook for 20-25 minutes.

Meanwhile, heat olive oil in a skillet and cook onion. Add carrots, corn, and celery and cook for an additional 10 minutes (until soft).

In a large stock pot cook the rice (1/2 c dry) in 3 cups chicken stock according to package. Once fully cooked add onion mixture and stir.

When the chicken has finished cooking, remove from oven and shred with two forks.

Stir tomatoes, remaining chicken stock, and chicken into stock pot. Keep on medium heat until soup is at desired temperature.

Ladle soup in bowls and top off with cheese, cilantro, and slices of a lime.