Latin Chicken And Rice Soup

Fight the flu with chicken soup!

January 28, 2013

Brown rice is the entire grain with only the outer husk removed. With the whole grain intact, you get more nutritious fiber than you would from the white, stripped-down version. You also get a nuttier, chewier texture.

Serves: 6
Prep:  20 min
Cook: 47 min
Total: 1 hr 7 min

  • 1/2 cup brown rice
  • 1 pound trimmed boneless, skinless chicken breast halves, cut into 1" chunks
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large onions, halved and cut into thick slices
  • 4 cloves garlic, minced
  • 5 cups chicken broth
  • 4 large carrots, cut into thick slices
  • 1 can (15 1/2 ounces) chickpeas, rinsed and drained
  • 1 ripe avocado, halved, pitted, peeled, and cut into chunks
  • 2 teaspoons grated lime peel
  • 1/4 cup lime juice

1. In a heavy medium saucepan, cook the rice according to package directions. Remove from the heat and set aside, covered.


2. Meanwhile, in a medium bowl, mix the chicken, 1 1/2 teaspoons of the chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and set aside.

3. Heat the oil in a Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring often, for 8 minutes, or until tender and light golden. Stir in the remaining 1 1/2 teaspoons chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for 1 minute.

4. Add the broth, carrots, and 2 cups water. Cover and bring to a boil. Reduce the heat to medium and simmer, covered, for 5 minutes, or until the carrots are tender.

5. Add the chickpeas and chicken. Lower the heat, cover, and simmer, stirring once or twice, for 8 minutes, or until the chicken is no longer pink. Stir in the rice, cover, and cook for 2 minutes longer.

6. Remove from the heat and stir in the avocado, lime peel, and lime juice. Serve immediately.

Recipe Tips
You can cook the rice a day or so ahead. If not serving the soup right away, or if you're freezing it, leave out the avocado, lime peel, and lime juice. Add these ingredients right before serving so their flavors remain fresh

Nutritional Facts per serving
Calories     381.6 cal
Fat     12.7 g
Saturated fat     1.8
Cholesterol     43.9 mg
Sodium     1275.7 mg
Carbohydrates     42.9 g
Total sugars     4.8 g
Dietary fiber     8.8 g
Protein     25 g