Mexican Chicken and Rice Soup

           Candida Program Friendly, Easy, Entrees, Recipes, Soups
Mexican Chicken and Rice Soup
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Ingredients:

1 whole small chicken breast

1 cup cooked brown rice

1 ¾ cups homemade chicken broth

¼ cup chopped onion

½ teaspoon garlic, minced

½ Tablespoon olive oil

¾ cup diced tomatoes

1 ½ Tablespoons tomato paste*

1½ Tablespoons water

½ 4-ounce can whole green chili peppers, rinsed, seeded, and cut into thin bite-size strips

2 ½ Tablespoons snipped cilantro or parsley

½ tablespoon snipped fresh oregano

Sea salt to taste

Directions:

Rinse chicken. In a large saucepan or Dutch oven combine chicken and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink. Remove chicken. Set aside to cool. Skin, bone, and finely shred chicken. Keep warm and set aside. Discard skin and bones. Strain broth through a large sieve or colander lined with cheesecloth. Skim fat from broth and set broth aside.  Whisk tomato paste with water until blended well.

In the same saucepan cook onion and garlic in ½ Tablespoon hot oil until onion is tender. Stir in strained broth, diced tomatoes, tomato paste, chili peppers, cilantro or parsley, and oregano. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in shredded chicken and rice. Heat through.

*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.

Makes 2 servings