Mexican Chicken and Rice Soup
I mixed everything together and put it in the slow cooker on low all day. I also added frozen corn. I left out the tortilla chips and shredded cheese. Yummy!
I mixed everything together and put it in the slow cooker on low all day. I also added frozen corn. I left out the tortilla chips and shredded cheese. Yummy!
- Carbohydrate 49.4833 g
- Cholesterol 44.415 mg
- Fat 7.621025 g
- Fiber 2.4388750633318 g
- Protein 19.9176125 g
- Saturated Fat 3.1427975 g
- Serving Size 1 1 Serving (234g)
- Sodium 608.725 mg
- Sugar 47.0444249366682 g
- Trans Fat 0.633965 g
- Calories 351 calories
Step-by-step
- Brown chicken breast and set aside.
- Combine all the other ingredients.
- Bring to a boil over low heat, it burns very quickly, so stir at all times.
- Add the chicken.
- Serve with crushed tortilla chips and the shredded cheddar cheese in the soup, if desired.
Traditional tortilla soup relies on a clear, broth-based foundation infused with toasted chiles and tomatoes, whereas this preparation incorporates canned condensed soups for a thicker, dairy-enriched texture. Adapting this dish for different yields requires careful attention to liquid ratios, because doubling thick canned bases can easily lead to scorching on the bottom of the pot. When scaling the recipe up to serve twelve or more, switch from a standard saucepan to a heavy-bottomed Dutch oven that distributes heat more evenly across the surface.
Brown rice behaves differently than white varieties when held in hot liquids, absorbing moisture continuously for up to forty-eight hours until individual grains break down and soften completely. To prevent the starches from swelling past their ideal firmness during scaling, cook the rice separately and stir exact portions into individual bowls just before serving. Retaining distinct texture in the grains prevents the entire pot from turning into a heavy porridge during storage.
Storing leftovers safely demands rapid cooling procedures once the liquid drops below simmering temperatures. Transfer the soup into shallow containers measuring less than three inches deep to drop the internal temperature past 70 degrees Fahrenheit within two hours, then seal and refrigerate for up to four days. Reheat individual portions gently over medium-low heat on the stovetop, stirring constantly to reincorporate any separated dairy solids from the canned soups.
Freezing poses specific challenges due to the high dairy and starch content, which often separates into an unappealing graininess upon thawing. Consume the entire batch fresh or store only the cooked chicken and rice components separately from the dairy base if long-term preservation is necessary.
