Chef notes
This is one of my favorite soups to make because it's comfort food with a refreshing Southwestern flavor. This particular recipe also freezes beautifully for those days when you don't feel like cooking or when someone in the family is craving a comforting (and nutritious) bowl of chicken soup made from leftovers. Just defrost and you have a balanced meal in minutes!
Technique tip: Cook the rice on low heat to avoid overcooking.
Swap option: Substitute the rice for egg noodles if you're looking for a more classic chicken noodle soup. If you don't have time to make your own stock, use store-bought chicken broth instead.
Ingredients
- Leftover chicken, shredded
- 4 quarts water
- 1 can crushed tomatoes with green chiles
- 1 tablespoon chili powder
- 1 package frozen corn
- 1/2 cup uncooked rice
- Cilantro, lime, avocado and tortilla chips, for garnish (optional)
Preparation
1.After you serve a roasted chicken, remove and reserve any leftover meat. Save the bones. Scrape the roasting pan and add 4 quarts of water. Simmer slowly for 45 minutes.
2.Once the water is done simmering, strain the stock. Add the crushed tomatoes, chili powder and corn.
3.Add the rice and cook over low heat for about 20 minutes.
4.Ladle soup into bowls, garnish and serve.
