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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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A truly delcious soup that we accompany with hot crusty bread. Also, in order to reduce the cooking time, you should cut your potatoes and chicken into smaller pieces. However, I wanted to leave the recipe in its original form as it was given to me. Ingredients:
4 boneless skinless chicken breast halves, & cut in half |
salt, to taste |
pepper, to taste |
1/2 cup olive oil |
1 medium onion, chopped |
1 teaspoon garlic, minced |
1 tablespoon serrano chili, seeded & minced |
1/2 cup fresh cilantro, chopped |
1 cup green peas |
1 cup corn |
1/2 red bell pepper, chopped |
10 cups chicken broth |
4 yukon gold potatoes, cut in half |
1 cup uncooked white rice |
Directions:
1. Season the chicken with salt and pepper.
2. Heat the olive oil in a large, heavy pot over medium-high heat.
3. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute.
4. Add the chicken, and continue to cook for 5 minutes.
5. Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.
6. Pour in the chicken broth, potatoes, and rice.
7. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.
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