La Hacienda Mexican Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I had been going to this Mexican restaurant, La Hacienda, forever. I always ordered the huge bowl of chicken soup. I was shocked to hear that they were closing the restaurant, so I had to make my own makeshift version of the authentic classic. Enjoy! Ingredients:
3 -4 chicken breasts, cubed |
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1 large onion, chopped |
3 tablespoons fresh cilantro, chopped |
2 cups cooked rice |
8 cups low sodium chicken broth |
salt and pepper (to taste) |
3 tablespoons jalapenos, chopped (i use the ones in jars) |
2 limes, cut into wedges (or lime juice) |
Directions:
1. In a large pot, add everything but the rice and limes. Cook on high heat, bringing the soup to a boil for about 30 minutes.
2. Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
3. Optional: add avocado chunks into the soup and stir.
4. Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).
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