Healthy Mexican Chicken Rice Soup Recipe (Caldo Cantina)
Mexican chicken rice soup made from bone broth, left over roast chicken, brown rice for a delicious, easy, meal from scratch.
Servings: 6
Ingredients
- 4 quarts bone broth chicken stock, (homemadeor store bought)
- 1 to 2 cups diced white meat chicken
- 1 handful fresh cilantro
- 3 carrots diced
- 1 onion diced
- 1-3 tablespoons chopped chipotle peppers in adobe sauce test for your own heat level
- 2 cups cooked brown rice
- juice of one lemon
- wedges of lime for serving
- 2 avocado cubed
- salt
- pepper
Bone Broth Ingredients
- chicken bones cut from roast chicken
- 1/2 onion
- handful parsley
- filtered water
Bone broth
Instructions
- Heat bone broth.
- Divide cilantro, by saving some for garnish to serve with. Use rest to put in broth.
- Add freshly chopped carrots and onion until cooked through. Add large pieces cilantro (to be later removed.
- Add chipotle peppers.
- Season with salt and pepper to taste.
- Add chicken, cooked rice and lemon juice.
- Serve with chopped cilantro, lime wedge and avocado.
Bone broth
- Put all bones,cold filtered water, onion, parsley on low in crockpot for 24 hours. Bones will start to disappear into broth. Ladle through a mesh strainer. Cool. Skim fat, if desired.