Ingredients
For the Soup
- 2 tablespoons extra-virgin olive oil
- 8-10 cloves garlic, minced
- 1 yellow onion, peeled, cut in half then thinly sliced
- 1 pound cooked chicken meat, chopped or shredded
- 1 teaspoon ground cumin
- 8 cups low-sodium chicken broth
- 2 Roma tomatoes, seeded and chopped
- 4 thin slices of jalapeno, seeds removed
- Avocado, chopped (for garnish)
- Chopped cilantro (for garnish)
- Lime wedges (for garnish)
For the Spanish Brown Rice
- 2 tablespoons extra-virgin olive oil or avocado oil
- 1 cup long-grain brown rice, rinsed under cold water until water runs clear
- 1/4 cup tomato sauce
- 2 1/4 cups low-sodium chicken broth (or vegetable broth for vegan option)
- 1/4 cup yellow onion, finely minced
- 1/4 cup celery, finely minced (include some celery leaves if available)
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried parsley
Instructions
- Make the Spanish Brown Rice: Rinse the brown rice thoroughly under cold water until the water runs clear to remove excess starch. Heat 2 tablespoons of oil in a saucepan over medium heat. Add the minced onion and celery and cook for about 2 minutes until softened. Stir in the rinsed brown rice and continue cooking for 3-4 minutes until the rice begins turning golden brown. Add tomato sauce, onion powder, garlic powder, and dried parsley, stirring to combine. Pour in 2 1/4 cups of low-sodium chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, keep the lid on, and let rice steam for an additional 10 minutes. Fluff with a fork before serving.
- Prepare the Soup Base: Chop or shred cooked chicken meat (poached or rotisserie). In a large saucepan or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the thinly sliced yellow onion and sauté for 2-3 minutes until translucent. Add minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.
- Add Chicken and Vegetables: Stir in the shredded chicken, chopped Roma tomatoes, jalapeno slices (seeds removed for less heat), and 1 teaspoon ground cumin. Mix well to combine flavors.
- Simmer the Soup: Pour in 8 cups of low-sodium chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a low simmer. Cover with a lid and let simmer gently for 30 minutes to allow flavors to meld together. For a tangy brightness, optionally stir in 1/3 cup fresh lime juice off heat after simmering.
- Assemble and Serve: Spoon approximately 1/4 cup of the prepared Spanish brown rice into each serving bowl. Ladle the hot chicken soup over the rice. Garnish generously with chopped avocado, fresh cilantro, and lime wedges to taste. Serve immediately and enjoy the comforting Mexican flavors.
Notes
- Rinsing the brown rice thoroughly before cooking is key to preventing clumping and ensuring a fluffy texture.
- Removing jalapeno seeds moderates the heat; leave seeds in if you prefer spicier soup.
- This recipe can be made vegan by substituting vegetable broth and omitting chicken or using a plant-based chicken alternative.
- Lime juice added at the end enhances the flavor with citrus brightness but is optional.
- Leftover soup and rice can be stored separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
