Chicken-Rice Soup

Name: Chicken-Rice Soup (Caldo Cantina)
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Mexican
Ingredients: 6 cups chicken stock, preferably homemade; ¼ cup long-grain rice; Salt and black pepper to taste; Salt and black pepper to taste; 1 cup diced fresh tomato; ½ cup minced onion, preferably white; 1 cup diced cooked chicken, optional; ¼ cup fresh lime juice, or to taste; ½ cup roughly chopped fresh cilantro leaves, or more to taste; Minced fresh jalapeños or other chiles to taste, optional; Minced fresh jalapeños or other chiles to taste, optional

Caldo Cantina

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

A great place to use leftovers and to improvise. Plenty of lime, raw onion, and cilantro are key; if you include them in abundance, the soup will be delicious and authentic.

Though I have never seen it in Mexico, you could use vegetable stock here if you prefer.

Ingredients

6 cups chicken stock, preferably homemade
¼ cup long-grain rice
Salt

Americas
Mexico
Winter
Central America
Soup
Gluten-free

Method

Put the stock in a medium saucepan and bring it to a boil over medium-high heat. Add the rice along with some salt and pepper and lower the heat so the mixture just bubbles. Cook, stirring occasionally, until the rice is quite tender, about 20 minutes.
Meanwhile, combine the vegetables with the chicken if you’re using it, lime juice, cilantro, and chiles if you