How To Make Spicy Mexican Chicken Rice Soup By Rachael

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Thighs are juicier and cheaper than breasts.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor while crushed tomatoes are less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh taste, while green onions are budget-friendly.

Chop one large onion and add it to the soup pot.

Grate lots of garlic directly into the pot.

Add tomatillos to the pot.

Once the tomatillos are added, add roasted poblano peppers to the soup pot.

Use white or brown rice; mention that it doesn't matter which one.

Cook the rice in vegetable stock and add cilantro, scallions or green onions, jalapeno pepper, tons of spinach, and juice of a lime to the rice.

Add 12 ounces of plant-based grilled chicken to the pot.

Add fire-roasted corn kernels to the soup.

Add half a palmful of ground cumin to the soup.

Add raw, very thinly-sliced jalapeno to the soup for garnish.

Ladle in the soup with chicken, rice, garlic, onions, and poblano peppers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens