Latin Chicken Rice Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
45
protein 
3 g
sodium 
236 mg
carbohydrates 
5 g
fat 
2 g
fiber  
1 g
cholesterol 
6 mg
Servings 
8 (¾ cup ea.)
Ingredients 

2 tsp whole cumin seed
½ cup diced yellow onion
1½ tsp minced garlic
2 tsp canola oil
½ tsp chili flakes
⅔ cup diced canned tomatoes
2 tsp fresh lime juice
¾ tsp sea salt
5½ cups chicken stock
½ lb boneless, skinless chicken breasts, diced
2 Tbsp white basmati rice
2 Tbsp frozen green peas

Instructions 
  1. Place cumin seed in a spice grinder and grind.
  2. In a large saucepan, sauté onion and garlic in canola oil until onion is translucent. Add chili flakes and tomatoes. Sauté briefly. Add remaining lime juice, salt and chicken stock and bring to a boil. Simmer for 10 minutes. Remove from heat and cool slightly. Place in a blender container and puree until smooth. Pour through a fine mesh strainer and reserve liquid.
  3. Return soup to saucepan and reheat. Add diced chicken breast, rice and peas and cook until chicken is cooked through and rice is tender.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.