Chicken Tortilla and Lime Soup
Servings: 12
Ingredients
Soup Base
- 2-4 chicken pieces skinless, boneless
- 8 cups chicken broth
- 1 12 oz can Rotel tomatoes with green chilies with juice
- 1 12 oz can Rotel tomatoes with lime and cilantro with juice
- 3 carrots sliced
- 1 onion diced
- 2 tsp cumin
- 2 tsp garlic minced
- 2 tsp oregano
- ¼ tsp pepper
- 1 tsp salt
- ⅓ cup lime juice
- 1-2 cups frozen corn
- ½ cup cilantro chopped
Rice
- 1 cup long grain white rice
- 2 cups water or chicken broth
- 1 tsp lime zest
- ½ cup cilantro chopped
- 2 Tbsp lime juice
- 1 tsp garlic minced
Instructions
Soup
- Cook Chicken and cut into cubes or shred.
- Bring chicken broth to boil and add all soup ingredients except corn and lime juice.
- Cook until carrots are near done, and add corn and cook until heated through.
- Add rice to the soup at the end OR add rice per bowl instead of directly to the soup pot.
- Add lime juice right before adding in rice.
Rice
- Add rice, water or broth, butter, and garlic to rice cooker or pot.
- Cook covered for 20 minutes if cooking in a pot. If using a rice cooker, set to cook.
- When rice is done, add the lime zest, cilantro, and lime juice.
- Add the cooked rice to the soup.
Garnish
- Garnish with sliced avocados, tortilla strips, and/or Monterey jack cheese.
Notes
I made a large version of this recipe. If you are wanting to make a smaller version, use one Rotel tomatoes with chilies and 1/4 cup lime juice instead.