One-Pot Chicken and Jalapeño Soup
I’ve been asked for one-pot recipes several times now, and this one won’t disappoint! The secret ingredient? Pickled jalapeños! It adds lots of flavor, a little spice and a touch of vinegar. If you want to make lunches with this meal, I recommend cooking the rice separately and adding it to each portion. This will prevent the rice from absorbing all the broth.
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- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Servings: 4 to 6
Ingredients
One-Pot Soup
- 2 tablespoons (30 ml) olive oil
- 2 big chicken breasts
- 1 white onion, coarsely chopped
- 3/4 teaspoon (3.75 ml) salt
- 1 1/2 cups (230 g) coarsely chopped celery
- 3 garlic cloves, chopped
- 1 teaspoon (5 ml) ground coriander seeds
- 1/2 teaspoon (2.5 ml) crushed cumin seeds (or ground cumin)
- 1 teaspoon (5 ml) oregano
- 1 cup (230 g) white rice
- 8 cups (2 L) reduced-salt chicken broth
- 1 can 540 ml white beans, well rinsed and drained
- 1/3 cup (80 ml) pickled jalapeño slices
- 3 tablespoons (45 ml) pickled jalapeño brine
- 1 tablespoon (15 ml) lime juice
- Pepper, to taste
- 1/2 cup (15 g) coarsely chopped fresh coriander
- Corn chips to serve
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Preparation
One-Pot Soup
- In a large Dutch oven, heat the oil over medium-high heat and brown the chicken breasts for about 3 minutes per side. Remove from pan and transfer to a plate.
- Add onion and salt and cook for 6 minutes, stirring often. Add celery, garlic, coriander seeds, cumin seeds, oregano and rice and cook for 2 minutes, stirring frequently.
- Add chicken broth, white beans, jalapeños, jalapeño brine, lime juice, pepper and chicken breasts and reduce heat to medium. Cover and simmer for 15 minutes, or until rice is cooked.
- Remove chicken from soup and shred with two forks. Return the chicken to the soup with the fresh coriander and mix well. Serve with corn chips.
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