Brad gave me a cold! Don’t you hate it when that happens? I’m actually a little mad at him for it. Kind of stupid of me…right? Anyway, all I feel like eating is soup and more soup. One of my favorite soups ever is the chicken soup at a local spot called Fidel’s. I grabbed some on the way home last Thursday and wanted more yesterday. Instead of going to Fidel’s, I decided to try and replicate the soup myself. Success! The soup turned out delicious and so flipping easy.
- 1 box of low sodium chicken broth
- 2 cans of low sodium chicken broth (to cook the rice in)
- 2 cups of uncooked white rice (I only use 1 cup in the soup and reserve the rest for burritos the next day)
- 1 teaspoon taco seasoning
- 6 limes
- 2 large avocados
- 1 bunch of cilantro
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 Tablespoon of butter
Cook the two cups of white rice in chicken broth instead of water. If you don’t have quit enough broth to equal the 4 cups of liquid you need, then use water to make up the difference. Add one teaspoon of taco seasoning to the rice, stir and cook as per rice package directions. While the rice is cooking preheat the oven to 350~. Wash and dry the chicken breasts. I poke the chicken all over with a fork to get the flavor all the way through. Cook the chicken in sealed foil for 30 to 40 minutes with one tablespoon of butter, juice of two squeezed limes and light salt. Once the chicken is fully cooked (no pink) and cooled, shred it. Poor the broth into a pot, add the shredded chicken, half of the rice, a half cup of chopped cilantro, fresh lime juice one to two limes. Heat the soup and garnish with cilantro leaves, chopped avocado and lime wedges.