This soup is wonderful the first time around, or frozen and reheated for a *soup-er* simple meal. It comes together quickly, requires minimal dishes, and is easy for you to dress up, or serve straight from the pot. The substitutions to use whatever’s on hand, or to use up leftovers are endless. I look forward to hearing how you modify this recipe to create your own soul satisfying meal.

Ingredients

• 1 lb Chicken Breast (or whatever chicken you have on hand, you could also use any leftover chicken or a rotisserie chicken)
• 1/2 Red or Orange Bell Pepper
• 2 tomatoes, diced (or half a can of diced tomatoes)
• 1/2 Yellow Onion
• 6 Cloves of Garlic
• 1/2 C Rice
• 5 C Chicken Stock (Stock is preferable to Broth because because Broth comes pre-salted)
  • -OR-
• 5 C Water and Chicken Bouillon (Be aware that bouillon is salted!)
• 1 Can of Corn (or use leftover fresh or frozen, whatever’s on hand)
• 1 tsp Cumin
• Salt & Pepper to Taste
• 1/4 C Cilantro (For Topping)
• Avocado (For Topping)
• Tortilla Chips (For Topping – Consider Blue Corn for an elevated apperance)
• Shredded Cheese (Colby Jack, Cheddar, whatever’s on hand)
• Cotija Cheese
• Limes (cut for squeezing and sliced for garnish)

Instructions

1. Season the chicken with salt and pepper, then cook in prepared soup pot with the lid off.
2. While chicken is cooking, puree 1 tomato, onion, bell pepper, and garlic into a sofrito. (An immersion blender or mini food processor makes this step extra easy.)
3. When chicken is cooked through, remove from pot and allow to rest.
4. In the meantime, saute sofrito in the soup pot for about 5 minutes.
5. Next, add the rice to the pot. Cover, and allow rice to absorb all of the moisture.
6. Once all of the moisture has been absorbed, add 1.5 cups of stock or bouillon mixture. Cover, and bring to a boil.
7. When rice is almost fully cooked, add the remaining stock, corn, diced tomato, and cumin.
8. Taste your soup before adding additional salt and pepper. Season to taste.
9. Next, bring your soup to a simmer. While waiting for the soup to simmer, shred or cut the chicken (I find the aesthetic of shredded chicken more appealing in this soup).
10. Once about the soup is to boil, remove from heat.
11. Finally, add chicken, cilantro, and juice from 1/2 a lime. Taste and adjust seasoning if needed.
12. Serve and garnish with avocado, tortilla chips, shredded cheese, cotija, cilantro, and lime.

I would love to hear what short-cuts you find to make this recipe easier, or how you choose to dress it up! Please let me know how it goes for you in the comments below.

If you enjoyed this recipe, browse some of the other recipes I’ve created here!