CILANTRO LIME CHICKEN SOUP
The weather can be crazy this time of year. One day it’s cold, the next it’s spring. This soup plays double duty here. It’s light enough for a warm day, but also hearty with lots of vegetables and bold flavor for a cold day. It comes together quickly and uses ingredients you probably already have on hand.
1 ½ yellow onion, chopped
1 C celery, chopped
2 cloves garlic, minced
2 T olive oil or olive oil pan spray
¾ C brown rice
1 28 oz can Mexican style diced tomatoes
8 C low sodium chicken stock
2 poblano peppers, roasted, peeled and chopped
3 C cooked chicken breast, shredded
1 12 oz bag frozen corn
½ C cilantro, chopped
Juice of 2 limes
Salt and pepper to taste
Turn gas burners on to medium high heat.
Place whole peppers directly on the grates and roast until the skins are charred and wrinkled.
Remove from heat and place in a small bowl. Immediately cover with plastic film and set aside until cool enough to handle.
When cooled, remove blistered skin.
Chop peppers and set aside.
In a large stock pot, sauté onions and celery in olive oil over medium high heat until vegetables are tender.
Add garlic and prepared peppers and sauté 2 minutes longer.
Add brown rice and sauté until lightly toasted.
Add canned tomatoes and stock.
Bring soup to a boil, cover and reduce heat to medium low.
Simmer until rice is tender and cooked through.
Stir in shredded chicken, corn, cilantro and lime.
Simmer for 10 minutes or until chicken is heated through.
Adjust salt and pepper.