Chicken Soup Recipe
Shredded chicken simmered with Mexican rice, pico de gallo, avocado and a fresh slice of lime; House Favorite!
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Chicken
In a large pot, heat olive oil over medium heat. Add the chicken breasts and season with salt and black pepper. Cook until browned and cooked through, about 6-7 minutes per side. Remove from the pot and shred the chicken once cooled.
- 2
Prepare the Broth
In the same pot, add chicken broth and bring to a simmer. Add the Mexican rice and cook according to package instructions, usually about 15-20 minutes.
- 3
Combine Ingredients
Add the shredded chicken back to the pot along with the pico de gallo. Stir well and let it simmer for an additional 5 minutes to combine the flavors.
- 4
Serve
Ladle the soup into bowls. Top with diced avocado, a squeeze of fresh lime juice, and chopped cilantro. Serve hot.
