After marinating, tofu cubes are baked in the oven. Tofu can be added to salads or enjoyed as a hot or cold snack. Don’t overlook the smoke flavoring; it really gives the dish a unique taste.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 6 cups chicken broth
- 1 cup water
- 1 ¼ pounds chicken tenders
- 3 extra large chicken bouillon cubes (such as Knorr®)
- 1 tablespoon olive oil
- 2 teaspoons granulated garlic
- 2 teaspoons ground cumin
- salt and ground black pepper to taste
- ½ large white onion, chopped, or to taste
- 2 cups chicken broth
- 1 cup white rice
- 1 teaspoon chili powder
- 1 avocado – peeled, pitted, and thinly sliced
- 1 bunch fresh cilantro, chopped
Instructions
- Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
- Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
- Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 2 g |
| Sodium | 639 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
It was very tasty.
Great recipe. Good like it is or changed a little.
This was very good, I will be making this a lot!
I liked it. I altered it a little. I should have added more chili but yes it was good.
My family loves this soup. The only extra ingredient I add is a roasted Anaheim pepper.
I added fresh made pico de gallo, and sprinkled with cheese. Would have been perfect with soft white cheese, but only had a Mexican blend. Still, it was just what I was looking for. Next time, would prefer to use a whole chicken.
Super yummy! I added veggies and and switched out the rice for curly noodles (1 cup dry) and it was delicious! The vegetables that I used were red potatoes (3 chopped up in 1/2inch pieces), 2 zuchinis, 1 yellow squash, small corn on the cobs that you can buy from the frozen aisle, and about a cup of baby carrots.
This is an awesome skeleton of the recipe! The first time I made it I used chicken broth, second and third time, I only used water.. The taste was the same! However, I think that was because the soup took on the taste of the veggies I added. I added celery, carrots, a potato, squash and lots of cabbage! Everything is to your preference and the end product is amazing! So glad I ran across this recipe, I was very intimidated to try and make a chicken soup, but this recipe really helped me! Thanks!!
In addition to carrots, I added chayote (don’t forget to peel), calabacitas and garlic. I used chicken quarters with the skin rather than chicken tenders. Also, I deleted the chile powder. All this based on what I’ve experienced with relatives and eating at Mexican restaurants.
Awesome! My entire family (14, 11, & 7 yr old) scarfed it down! I substituted brown rice for white & the kids couldn’t tell;).
This is as close to my favorite Mexican restaurant’s Sopa de Pollo that I have found. I did add pico to mine, but no other changes. The broth is amazing! No additional salt is needed if you follow this recipe. I will make again, and soon!
Except I did not add bouillon. I used 99% fat free chicken broth and cooked brown rice in plain water without chicken broth or chile. I also added celery and carrots to the soup! It came out DELISH!
Authentic Mexican chicken soup: the best taste comes from using a whole chicken (cut up)with skin simmer in salted wateror you can also add Knorr Suiza(chicken flavor) flavoring until cooked thru. Once chicken is cooked add veggies (carrots,potatoe,celery) a pinch of cumin (cilantro optional) and a handful of rice let simmer again and that is “michoacan style” chicken soup.
Made this today. It’s raining and 63deg. So why not? I added celery and carrots and used water and 5 large chicken and 1 tomato cubes of Knorrs. Sided it with Monterey Jack cheese and sweet cornbread. Yummy!
the Spanish rice is usually fried until lightly tan then add water/chicken broth/tomatoes/cumin/corn cover and cook low heat until done approx. 15 min
This is a great attempt at a Caldo Tlalpeño, a very typical Mexican chicken soup. In order to be true, it needs to have some small diced pico de gallo (tomato, onion, Serrano pepper) and Oaxaca cheese (Monterey Jack would be a good sub). You can also add tomato puree (a natural one is better) and / or guajillo chilli that has been toasted, deveined and cleaned and mixed (in a blender) with a cup of the broth and the onion.
This recipe is a great starter. It was just the flavor I was looking for. I followed the recipe, but added/adjusted the following. I omitted the broth and used chicken and tomato bouillon cubes. I still had a very rich, deep flavored soup. I added 1/2 cup each celery, carrots and tomato, just because 1. I needed to use them up, 2. I thought this soup needed some veggies, and 3. I like those veggies in chicken based soups. I didn’t make the rice – I had regular steamed rice already. Lastly, I added a squeeze of lemon to bring out all the flavors. Excellent!! My husband, who isn’t big on soups even liked this one. Will make again and again. Thank you for the recipe.