Thursday, May 19, 2011

El Vaquero Chicken and Rice Soup

Jessica S.

2-3 chicken breasts cooked and shredded
2cups cooked rice (left over white or Mexican red rice work great)
1 celery rib chopped
1 med zuccini grated
1 sm onion finely chopped
1 46-oz can chicken broth
2 cups water
2 TBLS tomato soup base (caldo de tomate found in the Hispanic foods aisle)
2 TBLS minced cilantro

Mix all ingredients together and bring to boil. Reduce to simmer and heat for 20 minutes or until veggies are tender

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