Caldo de Pollo con Arroz (Chicken Soup with Rice)
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Ingredients for - Caldo de Pollo con Arroz (Chicken Soup with Rice)

1. Water - 2 cups
2. Uncooked white rice - 1 cup
3. Tomatoes - 5 medium
4. Onion, roughly chopped - ½ medium
5. Chipotle peppers in adobo sauce - 2
6. Garlic - 1 clove
7. Ground black pepper - 1 pinch
8. Vegetable oil - ¼ cup
9. Carrots, peeled and diced - 2 medium
10. Chopped celery - 1 cup
11. Chicken broth - 1 quart
12. Chicken bouillon - 1 cube
13. Fresh green peas - ½ pound
14. Cooked chicken breast, shredded - 1 large
15. Avocado - peeled, pitted, and sliced - 1 medium
16. Monterey Jack cheese, diced - ½ (8 ounce) package

How to cook deliciously - Caldo de Pollo con Arroz (Chicken Soup with Rice)

1. Stage

Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.

2. Stage

While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.

3. Stage

Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.

4. Stage

Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.

5. Stage

Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.