Tuesday, January 25, 2011

Lime and Cilantro Chicken Soup

This recipe turned out so much better than I thought it would! I LOVE the mexican chicken soup at El Charro. Though it isn't exactly the same, it is very good, and the kids ate it cheerfully. That is no small thing. It is also a great way to use up leftover chicken and rice from another night. (I sometimes shred chicken and freeze as well as freeze leftover rice for soups)

2 Tbs olive oil
1/2 onion chopped
3 cloves garlic chopped
2 (32 oz.) carton of chicken broth
1 can rotelle
1 can diced green chilis
3 chicken breasts (cooked and shredded)
1 1/2 cups cooked brown rice
Fresh cilantro
shredded cheddar cheese
sliced avocado (optional)

In a stockpot, saute onion and garlic in olive oil.
Add broth, rotelle, chilis, and chicken. Simmer 20 minutes. Add cooked rice.

Top bowls of soup with fresh cilantro leaves, cheese and avocado slices

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