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Caldo de Pollo con Arroz (Chicken Soup with Rice)
Caldo de Pollo con Arroz (Chicken Soup with Rice)
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Savor a flavorful chicken, rice, and veggie soup with a zesty chipotle-tomato broth.
Ingredients:
  • 2 cups water
  • 1 cup uncooked white rice
  • 5 medium tomatoes
  • 0.5 medium onion, roughly chopped
  • 2 chipotle peppers in adobo sauce
  • 1 clove garlic
  • 1 pinch ground black pepper
  • 0.25 cup vegetable oil
  • 2 medium carrots, peeled and diced
  • 1 cup chopped celery
  • 1 quart chicken broth
  • 1 cube chicken bouillon
  • 0.5 pound fresh green peas
  • 1 large cooked chicken breast, shredded
  • 1 medium avocado - peeled, pitted, and sliced
  • 0.5 (8 ounce) package Monterey Jack cheese, diced
Instructions:
  • In a saucepan, bring water and rice to a boil. Cover with a lid, lower the heat to simmer, and cook until the rice is tender and the water is absorbed, which will take about 20 to 25 minutes. Once done, remove from heat and keep warm.
  • While the rice is cooking, simmer tomatoes in a pot of water until soft but not falling apart, for 5 to 8 minutes. Drain and cool briefly before using.
  • Peel tomatoes, then blend them with onion, chipotle peppers in adobo sauce, garlic, and black pepper until smooth. Strain the mixture to remove any solids.
  • In a saucepan, heat oil over medium-high heat. Sauté carrots and celery until lightly browned, approximately 5 minutes. Stir in blended tomato sauce, chicken broth, and bouillon. Cook until carrots and celery are soft, about 10-15 minutes. Add peas and chicken; cook until heated through, around 3 minutes.
  • Serve the rice in bowls, pour the soup over it, and top with avocado slices and Monterey Jack cheese for a delicious finishing touch.

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