chicken & rice, loaded up with chunks of fresh avocado, lots of cilantro, onions, tomatoes & warmed tortillas – quite possibly one of my all-time favorite winter meals… mamá avila’s soup. some days, it’s all i can think of & today i was definitely craving it. unfortunately it isn’t always convenient to pack everyone up in the car & head on over to mama avila’s herself. so i’ve concocted my own version… mamá kelly’s soup. & luckily it’s quick & super easy – but tastes oh so good. let’s be honest, the secret definitely lies in the loads of fresh vegetables you pile on top, just prior to serving. there’s just something magically delicious about the crunch of the onion, the creaminess of the avocado & fresh tang of the cilantro in every bite of chicken & rice goodness.
mamá kelly’s chicken & rice soup
shredded chicken (boil & shred your own or start with a rotisserie chicken)
mexican rice (i’ve found mexican/ spanish rice pre-made at my grocery store, or you can make your own easy enough)
chicken stock (reserve the water from boiling the chicken or use the canned variety)
1. add shredded chicken & mexican rice to the chicken stock & boil until warmed.
2. chop fresh tomatoes, onions, avocados & cilantro.
3. ladle warm soup into bowls & top with any (but preferably all) condiments, & a squeeze of lemon. for the full effect, serve with warmed tortillas.
eat, savor & enjoy. i promise this recipe will quickly become a staple in your household too. & it will definitely cure anything that ails you.