I don’t eat out a lot, but I love me some mexican food. And I have my favorites…like On the Border’s Chicken Tortilla soup. When I started this food challenge in October (which this is the last recipe of…summary to come later!), I wanted to re-create this soup at home. And just to let you know…it was so yummy that I don’t think I need OTB anymore.
What you need:
- 1/2 cup salsa (I just used a can of rotel)
- 2 large ripe olives, mashed with 3 T. salsa (I minced half a can of black olives instead, no salsa since I was using entire can of rotel)
- 3 (14.5 oz) cans of chicken broth
- 3 boneless, skinless chicken breasts (around 1 lb.)
- 4 T. uncooked rice (I used brown minute rice)
- 1/2 cup chopped onion
- 1/2 cup finely chopped cilantro (I used way, way more…see instructions below)
- 1/2 cup shredded monterrey jack cheese
- avocado, cubed
- The recipe doesn’t call for it, but I would add some corn too!
- Heat chicken broth to boiling, add (unfrozen) chicken.
- Boil for a few minutes to cook the chicken until it is opaque. Shred said chicken. Add back to broth.
- Add salsa (rotel) and rice.
- Cook 15 minutes or until rice is tender.
- Add chopped onion and simmer for 5 more minutes
- Spoon into bowls and add the following…
Cilantro: MUY importante a mi. (Read: VERY important to me.) Seriously. I must have some kind of complex with my herbs. (Does anyone remember the case of the basil pesto?)