Well, I am sharing a closely guarded recipe. My family loves this soup - and I think it is worth sharing. I am not sure what to call the soup but it is something like Chicken Tortilla without the Tortilla. It is definitely Mexican or TexMex flavor.
Scotties Mexican Chicken Soup2 Quarts of Chicken Broth
3-4 Grilled boneless chicken breasts (cubed)
1.5 cups of Long Grain White Rice (no Minute Rice!)
10-12 baby carrots - finely sliced
1 12 to 16oz package of frozen corn
1/2 package of Frozen Brocoli Florets
1 to 2 cups of Salsa (we buy from a restaurant locally)
Directions:1.) Start the Chicken Broth in a large pan to heat and come to a boil.
2.) Put your salsa, rice and carrots in the broth and hold to a slight boil for 5-10 minutes.
3.) Add your chicken and corn - slight boil for another 5 minutes or so.
4.) Add your brocoli and any optional spices or seasonings - simmer for a few minutes until brocoli is hot and serve!
Notes:We cook extra chicken for fajitas for dinner and just use those leftovers for the soup, it is a good seasoned and grilled flavor anyhow.
I recommend a thinner/finely made salsa as opposed to chunky salsa, but that may just be my preference.
Rice - get the cheap stuff that is uncooked. Nothing parboiled, no Minute Rice or Uncle Bens - it gets too mushy after sitting for a day or so.
Feel free to add some Onion Powder or even diced onions.
I often add a little cumin, cilantro and chipotle powder - but sometimes reserve this for my own serving since not everyone likes it. (And I can't make it too hot for Sammy!)
We usually serve with some fresh grated White Cheddar cheese.
Feel free to let me know if you like this soup - or if you have any suggestions!