Mexican Chicken and Rice Soup

Tonight we celebrated Luke passing his final language exam for his doctoral studies in Theology!! Woo hoo! He just found out he passed his French exam. Luke has dedicated the last several years to learning, Hebrew, Greek, Latin, Spanish and French. Whew! I’m still working on English…how ’bout you?? 🙂 I had this Mexican Chicken and Rice soup planned for dinner and it turned out to coincide perfectly with Luke passing his exam. It’s one of his favorite meals so it was a great treat for him!!Luke went on and on and on about this meal! Had I not forgotten the sour cream, he said it would have been in his top five favorite meals ever!! Wow! I really blew it 😉 This is delicious topped with cheese, broken chips, avocado, cilantro and Luke’s beloved sour cream. We had it with Bisquick’s gluten free biscuits on the side. If you haven’t tried Bisquick’s gluten free mix…it makes delicious biscuits, pancakes and even strawberry shortcake! It is VERY good. Try it! Below is this yummy recipe that my dear talented mother came up with from scratch! Thank you, Mom!

Mexican Chicken and Rice Soup

Serves 4
Prep: 20 minutes Cooking: 1 hour

Ingredients:
2 boneless, skinless chicken breasts, cut up into bite size pieces
6 cups water
6 teaspoons Better Than Bouillon Chicken Base
1 can diced tomatoes
1 can sweet corn
1 can green chilies
1 medium onion, diced
2-3 stalks of celery, chopped
1 cup carrots, chopped
1 tablespoon olive oil
1 tablespoon chopped fresh cilantro, plus extra for garnish
2 teaspoons cumin
1 teaspoons chili powder
1/2 cup rice

In a stock pot, sauté the onion and celery in olive oil until tender. Boil 6 cups of water and add 6 teaspoons of bouillon base, mix well. Add the broth mixture to the stock pot and bring to a boil. Then, add the cut up chicken to the boiling broth mixture. Poach the chicken (about five minutes, or until all the chicken turns white). Then add the diced tomatoes, green chilies, sweet corn and carrots. Add cumin, chili powder and cilantro. Bring the soup back to a boil and then simmer for at least one hour. Rice may be added about 30 minutes prior to serving the soup or rice can be prepared separately and added to each serving bowl with the soup mixture.

Note: I prefer to prepare the rice separately. When serving up the soup add a couple of scoops of rice to the bottom of your bowl and pour the soup over the rice. Then top with sour cream, cheese, chips, avocado and cilantro.

Enjoy!!

And last but not least, I just want to say how PROUD I am of my sweet husband!! I feel so blessed to be with such a hardworking, talented and holy man. Thanks be to God! 🙂

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15 thoughts on “Mexican Chicken and Rice Soup

  1. mmmmm sounds delish. congrats to luke! that really is impressive. more impressively tho he finally got off the snide and won a fantasy football game this week. 🙂 congrats all around!

    p.s. maybe you can get luke to translate your blog posts into all these languages so it has a more universal appeal…just a thought.

  2. Mom came up with the recipe from scratch? Does that make it a “family recipe”? If so I must learn how to make it so we can pass it on for generations to come, how exciting!!

  3. Pingback: Herb and Vegetable Garden | Being Mrs. Murray

  4. My “falicitations” to Luke! And, I must say that this photo of “my soup” looks much better than my version of my soup when I make it!! Did that make sense? I doubt it. That’s why I only speak one language…;) So glad Luke enjoyed it…a perfect way to top off his day!!

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