Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
I'm almost out of my Passover stash of real chicken soup. Freezing the broth, I know I can transform it cross culturally. Today, I add white rice and shredded poached chicken breast to the stock. What makes it Mexican? The little plate of condiments on the side; diced avocado, tomato, sweet onion, jalapeno with chopped cilantro and a squeeze of lime. It is a great way to change up the Friday night starter course. Why not? It's fun!
|Number of servings:||4|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
1 quart real chicken soup (see recipe archive)
1 cup cooked white rice
1 large chicken breast, poached and shredded
Enough to make little plates for each person:
Heat the chicken stock and add shredded chicken breast. Heat through. Place a small amount of rice in each bowl. Add chicken broth with chicken breast. Sprinkle a little chopped cilantro on top. Serve with plate of condiments.
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Mexican Chicken Soup