Ingredients
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6 cups chicken stock, preferably homemade
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salt and pepper
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1/2 cup minced onion, preferably white
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1 cup diced cooked chicken
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1/4 cup fresh lime juice (or to taste)
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1/2 cup chopped cilantro (or more to taste)
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minced jalapeno (or other chiles, to taste and optional)
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1/4 cup long-grain rice
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1 cup diced fresh tomato
Instructions
- Put stock in medium saucepan. Bring to a boil over med-high heat. Add rice, some salt and pepper; lower heat so that it just bubbles. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
- Meanwhile, combine vegetables with chicken, lime juice, cilantro and chiles (if using). Put in the bottom of one large bowl or 4 small ones.
- When the soup is ready, ladle it over the stuff in the bowls. Taste; adjust seasoning if necessary.