Mexican Chicken Soup
A community recipe by lilajessieNot tested or verified by Nigella.com
Introduction
I don't really know why this recipe from 'The Healthy Kitchen' is called mexican, when it sits on Spanish rice, it must be the salsa topping. Put aside 2 unhurried hours to potter over putting this dish together and you will be in for a treat at the end. Rosie Daily notes the smell of this soup alone is soothing, and nurturing when your sick.
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Ingredients
Serves: 6
For the Spanish Rice
- 1 tablespoon olive oil
- ¼ cup chopped onions
- ¼ cup chopped celery
- ¼ cup chopped carrots
- 1 cup diced tomatoes
- ⅛ teaspoon cayenne pepper
- 1 tablespoon paprika
- 10 ounces brown rice
- 3 cups chicken broth
- ½ teaspoon salt
For the Soup
- 1 cup chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 tablespoons olive oil
- 3½ pints chicken broth
- 1 cup cubed potatoes
- ¼ teaspoon dried thyme
- bay leaves
- 1 tablespoon salt
- 2 cubed chicken breasts
- 3 sweetcorn (cut in half)
For the Salsa
- 1 bunch chopped cilantro
- 1 cup diced tomatoes
- ¼ cup diced red bell peppers
- ¼ cup diced red onions
- 1 green chile (seeded and chopped)
- 2 tablespoons lime juice
- 1 chopped avocado
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Method
Mexican Chicken Soup is a community recipe submitted by lilajessie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Rice
Soup
486 Calories, 15.2g fat per serve.
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