Zesty Chicken and Rice Soup with Lime and Cilantro

• Gluten free

• Meat

  • 3 cups Chicken breast, cooked

• Produce

  • 4 Carrots
  • 3 Celery, ribs
  • 6 1/2 tsp Coriander
  • 1/2 Corn, kernels
  • 4 cloves Garlic
  • 1 Jalapeno, slices
  • 1 tsp Lime, zest
  • 1 Onion
  • 1/2 cup Peas, frozen

• Canned Goods

  • 5 cups Chicken stock

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 3 cups Rice, cooked

• Baking & Spices

  • 1 Black pepper
  • 1 Pinch Cayenne pepper
  • 1/2 tsp Chili powder
  • 1 Salt

• Oils & Vinegars

  • 1 Canola oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on thecozyapron.com

Description

Ingredients

• Canola oil
• 1 onion, diced small
• 4 carrots, peeled and diced small
• 3 celery ribs, diced small
• Salt
• Black pepper
• 1 teaspoon ground cumin
• ½ teaspoon coriander
• ½ teaspoon chili powder
• Pinch cayenne pepper
• 4 cloves garlic, pressed through garlic press
• 5 cups chicken stock
• 3 – 3 ½ cups cooked, shredded chicken breast (*see note below)
• ½ cup frozen peas, thawed
• ½ corn kernels
• 1 teaspoon lime zest
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• 3 cups cooked rice (I like to use jasmine for the additional flavor)
• Jalapeño slices, tortilla strips, and lime wedges, for garnish

Directions

• (*To prepare the chicken breasts, use 2 split chicken breasts, bone-in and skin on, about 1 ½ pounds, total; sprinkle a couple of pinches of salt and pepper over them, and roast them at 400° for 40 minutes; once cool enough to handle, remove skin and discard bones, and shred the meat.)
• -Place a medium-large soup pot over medium-high heat, and drizzle in about 4 tablespoons of oil; once the oil gets hot, add in the onion, carrots, and celery, and saute for a 1-2 minutes.