Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Mexican Chicken Soup

4.6
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner
Mexican Chicken Soup
Ingredients
  • 6 cups chicken broth
  • 1 cup water
  • 1 1/4 pounds chicken tenders
  • 3 extra large chicken bouillon cubes (such as Knorr®)
  • 1 tablespoon olive oil
  • 2 teaspoons granulated garlic
  • 2 teaspoons ground cumin
  • salt and ground black pepper to taste
  • 1/2 large white onion, chopped, or to taste
  • 2 cups chicken broth
  • 1 cup white rice
  • 1 teaspoon chili powder
  • 1 avocado - peeled, pitted, and thinly sliced
  • 1 bunch fresh cilantro, chopped
Instructions
1
Combine 6 cups of chicken broth, along with some water, tender chicken pieces, bouillon cubes specifically designed for chicken, olive oil, minced garlic, ground cumin, salt, and pepper in a large cooking vessel; bring the mixture to a rolling boil.
2
Reduce heat levels, cover the pot with a lid, and let it simmer until the chicken is fully cooked through, approximately 25 minutes.
3
Use two forks to gently pull apart the shredded chicken pieces. Add sliced onions to the broth and continue simmering for an additional 5 minutes.
4
Heat 2 cups of chicken broth, along with uncooked rice and a pinch of chili powder in a separate saucepan over high heat.
5
Gradually reduce the heat to a lower medium setting, cover the saucepan with a lid, and let it cook until the rice is tender and has absorbed most of the liquid, around 25 minutes.
6
Spoon cooked rice into individual serving bowls and pour the hot chicken soup over the top.
7
Finish by garnishing each bowl with sliced avocado and a sprinkle of chopped cilantro