Wednesday, October 13, 2010

Chicken & Rice Soup with Tex-Mex Flavors

This soup is another of those curl up and enjoy on a cold day types of foods.  You will not believe how amazing the house smells while it is cooking either!

Chicken & Rice Soup with Tex-Mex Flavors

1 lb of boneless skinless chicken breast, cut into bite sized pieces
1 medium onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 jalapeno peppers, seeded and chopped finely
6 cloves garlic, minced
1 tbs olive oil
3 quarts chicken broth
1 cup brown rice
1/2 cup cilantro, chopped
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp black pepper

In a large pot over medium heat saute the onions, celery, and carrot until they begin to soften.
Add the chicken breast and continue to saute until the chicken is almost completely cooked.
Add the garlic and jalapeno peppers and continue to saute for a few minutes longer.
Add the chicken broth, cumin,coriander, black pepper and 1/2 of the cilantro.
Bring to a boil then reduce heat to simmer.
Cook, covered for 1 hour.
Add the brown rice and bring back to the boil,
Reduce heat and continue to cook for 1 hour.
This long slow cooking will allow the rice to lend an element of creaminess to the soup.
Just before serving stir in the remaining cilantro.


  1. sounds good to me. just how i would do it. put the chicken in the frezzer for 30 min then slice into thin thin long strips.

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