Mexican Chicken Rice Soup

I’m sick as a dog here, but thankfully it’s just a cold.

Rotisserie Chicken, stripped of meat and carcass made into stock. Chilled overnight and skimmed of excess fat.

Added a can of tomatoes, a can of (unsalted) corn, celery, onion, garlic, carrot, cumin, oregano and hot pepper. When it was all cooked nicely, I whomped in a packet of yellow rice, with the salt mixture sifted out. No need to add any salt; the chicken was salty enough to make the broth just perfect.

Not dinner, but is hitting the spot for lunch.

Previous dinner posts from stewriffic

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