Imagine chicken, rice, avocado, feta cheese, onion, tomatoes and jalapenos bathed in a broth of chicken stock, lime juice and spices. My boyfriend, Mark, and I joke that it’s the kind of concoction that will heal whatever ails us.
We first discovered chicken and lime soup at PURE Taqueria, which is our go-to for neighborhood Mexican food. It’s the perfect dish for a cold evening (and it’s easy on the pocketbook, too, at about $4 for a small bowl and $8 for a large bowl that will feed you for two meals).
I finally decided that it was time I figured out how to make my own version of the much-admired soup for those times that we didn’t feel like going out. I came across a recipe in my Real Simple Meals Made Easy cookbook for a spicy chicken and tortilla soup that seemed similar to PURE’s, and I tweaked it to suit Mark’s and my taste.
It’s become one of my go-to soup recipes when I need to cook up a pot that will last me through the week (and using a rotisserie chicken shaves a good bit of time off of the prep time). Give it a try the next time you have a hankering for a nice pot of soup. (And of course, if you have any questions, I’m only an email away.)
- 1 store-bought rotisserie chicken (I like to use the Publix “Mojo” flavor)
- 2 32-ounce containers of chicken broth
- 1 tablespoon of olive oil
- 1 small red onion, chopped
- 2 jalapenos, seeded and finely chopped
- 1 can of diced tomatoes
- Juice from half to a whole lime (depending on your flavor preference)
- 1-2 cups of cooked brown rice
- Sprinkling of chopped cilantro
- Salt and pepper (as needed for flavor)
- 1 ripe avocado, chopped
- Crumbled feta (to use as a garnish)
Remove the skin from the chicken and then pick meat off of the bones (so that it has a shredded look to it). Set the chicken aside. In a large pot, add olive oil and heat on medium. Add onion and let cook for a minute, then add jalapenos and cook the mixture for another minute. Next add the tomatoes and the chicken, and stir the mixture together. Add chicken broth, lime juice, rice, cilantro, and salt and pepper. (The more rice you include, the less soup-like the mixture will be, since the rice absorbs a lot of the broth.) Let simmer on low for at least 30 minutes. (I like to let it cook for 2 to 4 hours.) When ready to serve, add a sprinkling of feta and several chunks of avocado to each bowl. Enjoy!
Have you “liked” FWAB on Facebook? If you haven’t, click here, and help me get to 250 “likes” by March. Until next Tuesday — stay FWABulous!