Mexican Chicken and Rice Soup

As promised here is the second part of yesterday’s recipe. Once you have made the Puffy Chicken Tacos you will have a wonderfully flavorful broth left that just begs to be a soup, and there could not be an easier one than this one!! After you put all the work into the tacos this is a nice easy follow up. 
Once my broth from the taco meat cooled I placed it in a gallon ziplock bag. I store all of my leftover soups like that. I write the name of the sauce/soup/stew on the bag, fill it up, then lay it flat in my freezer. Once it is frozen you can lay them in layers or stand them up so you can flip through them like pages in a book.
Oops, back to the soup…you only need a few ingredients for this. But it is so full of flavor you will want to eat the whole pot!!

Mexican Chicken and Rice Soup

Leftover broth from the Puffy Chicken Tacos
Enough chicken stock to make 8 cups of broth total
1 lb of rotisserie chicken, shredded (can use more if you want the soup meatier)
1 cup of rice
Kosher salt and cracked black pepper
Queso Fresco cheese, grated (for garnish)
Fresh cilantro leaves, chopped (for garnish)
In a large soup pot bring the leftover broth/stock to a boil. Add shredded chicken and rice, reduce to a simmer and cover. Cook for 15 to 20 mins or until the rice is fully cooked. Salt and pepper to taste. Ladle into soup bowls, top with Queso Fresco cheese and chopped cilantro.

About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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