Today is going to be a rainy day! The waking hours have been spent in an abundance of cloud cover complimented by the sweet sound of rain drops. As a result, all I can think about is spending the evening curled up with a good soup, a great book, and an absolutely divine cup of Veda Tea.
However, tonight, we have tickets to go to The Price is Right! When I first heard The Price is Right was coming to town, I text my mom and Bran and asked them if they wanted to go (doubting they’d be on board,) and much to my surprise they both responded, “Heck Yes!”
So..while we’re doing our best to land a spot tonight on Contestant’s Row, here’s one of my favorite soup recipes to warm you up tonight!
Mexican Chicken & Rice w/ Lime & Cilantro Soup
(I originally got the idea from the Williams Sonoma Recipe Index, but I completely changed it. The following recipe has been very loosely adapted from here.)
1 Tbsp. EVOO (Veg/Canola works too)
1 Cup Cooked Rice (Brown, White, or Long Grain)
2 Leeks (Washed & Sliced)
3 to 4 Limes
2 Chicken Breast (Cooked & Shredded) -or- 1 Rotisserie Chicken (Store Bought) (Cheaper & Easier Option)
6-8 Cups Chicken Broth (I actually do a blend of chicken broth and water, and throw in a few onion and bouillon cubes. Typically, I’ll add 2 boxes (32 oz each) of Chicken Broth, then add some water some water if needed. I hate the thought of “watering it down” though, so adding a few onion and/or garlic bouillon cubes helps keep it packed with flavor.)
Cilantro Bunch (Chopped)
1 Jalapeno (Seeded & Diced)
Cumin, Salt & Pepper (To Taste)
Top w/ Monterey Jack Cheese
Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup. Thoroughly rinse the leeks, (they tend to be pretty dirty) then cut off the top and bottom of the stalks (discard) and slice in 1/4in – 1/2in rounds. Rinse thoroughly and drain. Drizzle Olive Oil in bottom of large pot. Turn stove to medium heat. Add leaks, jalapeno & minced garlic to pan. Saute til soft and fragrant. Add all other ingredients EXCEPT RICE. Use as much, or as little, cilantro as you like (this is totally up to your preference.) Same goes for your salt/pepper and cumin. (I tend to like ALOT of cumin, so I didn’t think it fair to supply a measurement; as I know I may like it alot more than most people would care to use.) Bring to low boil for 20-30 minutes, or until it reduces to the consistency you desire. Reduce the heat to medium-low, cover partially and simmer until ready to serve. Add in your cooked rice about 15 minutes prior to serving, so that it doesn’t get soggy.
Ladle out and serve with garnishes of your choice. Enjoy 🙂