Ingredients
-
6
-
1/4
-
-
1
-
1/2
-
1
-
1/4
-
1/2
-
-
-
-
-
-
-
Directions
Mexican Chicken Rice Soup (Caldo Cantina), Use plenty of lime, raw onion and cilantro! You could use vegetable stock here if you prefer (instead of the chicken stock) This is from Mark Bittman’s book, : The Best Recipes in the World , I make this soup all the time You add to taste; that is how you make soup use lots of fresh jalapenos to get a lovely warm flavour The number of people saying the recipe is too vague, is absurd The directions are very clear and if you need additional instructions on how to cook a pot of soup, get thee to a restaurant and leave the cooking to someone else Yeesh Soup: cut vegetables, dice meat, simmer What more do you need?, It was good but, the rice should’ve been prepared differently Garlic, potatoes, and carrots needed to be added and tomatoes weren’t needed Overall the recipe was ok and it tasted good
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Put Stock in Medium Saucepan. Bring to a Boil Over Med-High Heat. Add Rice, Some Salt and Pepper; Lower Heat So That It Just Bubbles. Cook, Stirring Occasionally, Until the Rice Is Tender, About 20 Minutes. |
|
2
Done
|
Meanwhile, Combine Vegetables With Chicken, Lime Juice, Cilantro and Chiles (if Using). Put in the Bottom of One Large Bowl or 4 Small Ones. |
|
3
Done
|
When the Soup Is Ready, Ladle It Over the Stuff in the Bowls. Taste; Adjust Seasoning If Necessary. |
