Caldo de Pollo con Arroz (Chicken Soup with Rice)
Description
Try this caldo de pollo con arroz soup for an unforgettable blend of chicken, rice, and veggies in a chipotle-infused tomato sauce.
Ingredients
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2 cups water
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1 cup uncooked white rice
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5 medium tomatoes
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1/2 medium onion, roughly chopped
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2 chipotle peppers in adobo sauce
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1 clove garlic
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1 pinch ground black pepper
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1/4 cup vegetable oil
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2 medium carrots, peeled and diced
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1 cup chopped celery
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1 quart chicken broth
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1 cube chicken bouillon
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1/2 pound fresh green peas
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1 large cooked chicken breast, shredded
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1 medium avocado - peeled, pitted, and sliced
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1/2 (8 ounce) package Monterey Jack cheese, diced
Directions
1
Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2
While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.
3
Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.
4
Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.
5
Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.