MEXICAN CHICKEN AND RICE SOUP

Nothing says Love
more than homemade soup!

see that Strawberry Margarita....divine......

One of our favorite Mexican restaurants 
here in the great state of TEXAS 
is known for their chicken and rice soup....
their recipe is top secret, but I think I have come
very close to the taste and ingredients! 
This is going to be served often at Estelle's from now on! 

MEXICAN CHICKEN AND RICE SOUP

6 chicken thighs, roasted and shredded

1 cup carrots, diced

1 cup sweet corn

2 cups diced tomatoes

1 cup celery, diced

1 green bell pepper, seeded and diced

3 jalapenos

1 cup diced yellow onion

1/2 cup converted rice

Fresh cilantro

6 cups chicken broth

1 fresh avocado

Fresh limes

Preheat oven to 300 degrees F.

Brush chicken with olive oil and season generously with salt and pepper.

Bake for 45-60 minutes.

Let chicken cool and then shred.

In a large pot, add diced vegetables, uncooked rice, shredded chicken and chopped cilantro and enough chicken broth to cover the ingredients.

Bring to a simmer. Cover and simmer just until carrots are tender and rice has cooked through. You want the vegetables to maintain a little bit of crunch.

Place soup into a serving bowl and squeeze a lime wedge over the soup. Add a half diced avocado and fresh cilantro. I serve this with cheddar garlic biscuits!

Y'all enjoy!