hi can anyone give me the receipe for mexican chicken soup with riceplease thanks?

Question

i know it has red chillies.garlic chopped tomatoes

Answer 1

Is there any reason why you could not have found out yourself? All you had to do was type: "Mexican chicken soup with rice" into your favourite search engine and you would have found loads of webpages. I did, and I have all these valid webpages with that recipe. It's much quicker than typing the question in Yahoo Answers! There are 20 in my list, and the search results had even more. Good grief!! I don't know who to be angrier with - you for being bone idle or me for doing so much for a lazy stranger. Dios mio!!

Answer 2

Mexican Chicken Soup Recipe








Ingredients:
***Spanish Rice***
1 tablespoon extra-virgin olive oil
1/4 cup chopped white onion
1/4 cup chopped celery
1/4 cup chopped carrots
1 cup chopped tomatoes
1/8 teaspoon cayenne pepper
1 tablespoon paprika
1 1/2 cup brown rice
3 cups chicken or vegetable stock
1/2 teaspoon salt
***Soup***
1 cup coarsely chopped onion
1 cup peeled, cubed carrots
1 cup coarsely chopped celery
3 tablespoons extra-virgin olive oil
8 cups chicken stock
1 cup cubed potatoes
1/4 teaspoon thyme
1 bay leaf
1 tablespoon salt
1 whole boneless chicken breast, cubed
3 ears of corn, cut in half
***Garnish***
3/4 cup fresh salsa
1 ripe avocado, cubed


Directions:

To make the rice: Heat the olive oil in a big soup pot over low heat, add the onions, celery, carrots, tomatoes, and saute, stirring, for 3 minutes.

Add the spices, rice, stock, and salt. Cover and bring to a boil, then reduce heat and simmer, covered, for 45 minutes.

To make the soup: Put the onions, carrots, and celery in the olive oil in a large saute pan. Cook over low heat until they become limp. Add the stock, potatoes, thyme, bay leaf, and salt and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.

Add the chicken. Cook for 15 more minutes and add the corn. Continue to cook for 5 more minutes.

Put 2 tablespoons of rice into each of 6 soup bowls. Ladle 1 1/2 cups of soup into each bowl along with 1/2 ear of corn. Garnish with 2 tablespoons of salsa and 1 tablespoon of avocado.