Our favorite Mexican restaurant has the best soup. They even have fireplaces in the restaurant, so it is super cozy on a cool, cloudy day.
I usually make chicken noodle soup, but in the past year decided to try to concoct our own version of their chicken and rice soup. I usually like it with just a ton of avocado, so it's never been very photogenic. The last time we had it Sean added some tomatoes and cilantro (and the avocado I am barely willing to share) which made it look darn right pretty. A generous squeeze of lime and some tortillas on the side and this is one of our favorite dinners.
Chicken and Rice Soup with Avocado & Lime
- 3 boneless, skinless chicken breasts
- sea salt & pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 large onion; diced
- 1 cup uncooked rice
- 2 1/4 cups water
- 2 teaspoons Better than Bouillon
- 64 ounces chicken broth
- 1 tomato; diced
- 1 ripe avocado; diced
- cilantro; minced
- lime; cut into wedges
Preheat oven to 350. Place large cast iron soup pot on the stove, pour in olive oil and preheat. Sprinkle chicken breasts generously with salt (and pepper if desired) on both sides and place in soup pot. Allow the chicken breasts to brown on one side in the olive oil then flip to brown on the other side-approximately 4 minutes per side. Place chicken breasts in an oven safe pan, with a small pat of butter on top of each and finish cooking in a 350 degree oven for twenty minutes. When chicken comes out of the oven, allow it to cool slightly then begin shredding it with two forks.
While chicken is cooking in the oven, add a small pat of butter to the soup pan (that still has the olive oil the chicken browned in) and add diced onion. Cook for a few minutes until lightly browned. Add uncooked rice, water, and 1 teaspoon of bouillon (reserve the other) to pot and cook rice (stirring occasionally) for twenty minutes or until liquid is absorbed. When the rice is finished add 64 ounces of chicken broth, the shredded chicken, and the reserved teaspoon of bouillon. Bring soup to a boil and then it is ready to serve. Pile into bowls with any combination of avocado, tomato and cilantro. Generously squeeze lime over each serving of soup and serve.
