Mexican Chicken Rice Soup #Recipe

This is a recipe from one of twenty meals made from my How to Start Freezer Cooking 5 Bulk Recipes to Create 20 Meals post. This meal utilizes frozen Item 4 and Item 5 – pulled chicken and rice pilaf.  I popped mine into the fridge the night before and both items were defrosted when I got home to cook dinner.

1 quart chicken broth
1 cup tomato salsa
1/4 cup fresh lime juice
1 cup of shredded chicken
2 cups rice pilaf
1/2 cup shredded monterey jack cheese
sour cream
1 avocado, thinly sliced

Bring chicken broth , salsa and lime juice to a boil in a medium pot.  You can heat your chicken and rice int he microwave and spoon into bowls, then top with your broth mixuture, avocados and cheese.  Personally I found it easier to toss the rice and chicken into the pot to warm up, then serve.  It was very quick and easy to throw this meal together!


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