Mexican Chicken and Rice Soup (Lourdes Chicken Soup Recipe)

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Lourdes Chicken Soup Recipe

In the city where we live (San Diego area) you can find a taco shop on every corner. One local one touts the “Best Chicken Soup”, and to be honest.. it kind of is. That is some yummy soup!!

So their soup kind of inspired my soup. I hope you like this Lourdes Chicken Soup Recipe Copycat on a cold day or a day you just have a cold. It is good!

Yields 6-8

Mexican Chicken and Rice Soup

Mexican Chicken and Rice Soup

25 minPrep Time

1 hrCook Time

1 hr, 25 Total Time

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Ingredients

  • 1 lb raw chicken breast diced
  • 4 medium carrots, chopped
  • 2 stalks of celery, chopped
  • 1 small onion, diced
  • 1 clove of garlic minced
  • 2 tsp olive oil
  • 8 cups of chicken stock
  • 1/2 cup uncooked brown rice
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp dried red chili powder (not hot)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Juice of 1/4 of a lime or small lemon
  • Chopped cilantro
  • Diced avocado

Instructions

  1. Heat 1 tsp olive oil in large stock pot on medium and add diced raw chicken breast, sauté until lightly cooked on each side, about 5-6 minutes.
  2. Remove chicken and set aside
  3. Heat 1 tsp olive oil in pot and add carrots, celery, onion and garlic and sauté for 5-6 minutes.
  4. Add chicken, chicken stock, rice, cumin, oregano, chili powder, salt and pepper.
  5. Stir to combine.
  6. Cook in medium low to medium for about 1 hour or until rice is cooked
  7. Stir occasionally to make sure your rice isn't sticking
  8. Skim off any oil that comes to the top (I also removed the oregano pieces that where in the oil)
  9. Stir in 1-2 tablespoons of chopped cilantro and the lime juice.
  10. Serve in bowls and garnish with cilantro, avocado and lime wedges
  11. Salt and pepper to taste
Cuisine: Chicken | Recipe Type: Chicken
http://www.frugallivingmom.com/mexican-chicken-and-rice-soup/

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Comments

  1. says

    I tried this soup recipe out this week. It was delicious and very easy to prepare. I threw in half of a seeded jalapeno pepper diced just to add a little more heat. It tastes even better the next day.

  2. Cathy says

    Oh my! I used to live very close to this restaurant. We loved their soup and since moving out of state, we haven’t found anything that compares. Imagine my excitement when I found this recipe. . . . AND both my husband and I were jumping for joy when I made it for dinner. Thank you thank you thank you for sharing this recipe!

  3. Marla says

    This looks so good!! I can’t see on the recipe where you add the chicken back into the soup. Do you add it and simmer it for the hour with the rice and other ingredients?

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