Chicken Jalapeno & Rice Soup
Yield: 9-10 servings Printable Recipe
(recipe courtesy of Victoria Costilla)
3-4 cups water
2 chicken breasts with bone (or meat from a rotisserie chicken)
3-4 chicken tenderloins (not needed if using rotisserie chicken)
3 garlic cloves, minced
1/2 onion, diced
7-8 cups chicken broth
1 cup brown rice, uncooked
3 stalks celery, sliced
3 carrots, sliced
1/2 head cabbage, thinly sliced
2 cups frozen green beans
1 cup water
1-2 fresh jalapenos
1/2 tbsp black pepper
pinch of salt (to taste)
cayenne pepper powder
Combine 3-4 cups water and the chicken breasts and tenderloins, cook until the meat falls off the bone, about 1-2 hours. Turn down the heat, remove from heat and shred chicken with a fork. Alternatively, you can use the meat from a rotisserie chicken to save time. Return to stovetop and add the following: garlic, onion, chicken broth and brown rice. Cook until rice is soft and cooked through. Add celery, carrots, cabbage and green beans. Cook until veggies are semi-soft.
While soup is cooking, using a blender, blend one cup of water with the fresh jalapenos. Add the blended sauce to the soup. Cook about 10 minutes longer, adding more water if necessary until you reach desired consistency. The soup will thicken once the rice is cooked.
Before serving, remove any bones, garnish with cayenne pepper, salt and fresh squeezed lemon or lime. This soup freezes really well, and can be frozen in single one cup servings for reheating later.