When you’re single and living on a tight budget, meal planning is essential.  One of my go-to meal plans is to put a roast in the crock pot with a few cups of water and cook for eight hours.  When it’s done cooking, not only do you have meat to use in a variety of dishes for the rest of the week, but you have a delicious stock to use in soups and stews.

This soup is Fruct-Mal friendly, no onions or garlic.

I made this soup with meat from a chicken I roasted in the crock pot.  I stuffed the chicken with lemon and lime wedges and added lime juice to the 2 cups of water in the crock pot.  I rubbed the chicken with poultry seasoning and drizzled it with olive oil.  After it finished cooking I poured the stock through a strainer and stored it in the refrigerator.

When you go to use the stock, it will look like jello!  Trust me though, it makes a delicious stock once you heat it up.  You can use store-bought chicken stock and deli-cooked chicken if you don’t have left over chicken.

0102171600

To make the soup I start by heating the stock in a large pan with an additional 2 cups of water and 1/4 cup lime juice.  To that, I add 3 cups of cooked chicken and three chopped, jalapenos (seeds and membranes removed), 1 tsp of red pepper flakes and 1/4 tsp black pepper.  Bring it to a boil, then reduce heat to a simmer.  Stir in 1/2 cup of long grain white rice and let it simmer for about 15 minutes.*

0102171616

After the soup has simmered stir in 2 cups of half and half or milk.  I used half and half, I like the rich, creamy texture it gives the soup.  Slowly stir in the 1 cup of shredded Colby/Monterey Jack cheese, stirring until it melts.  Stir in 1/2 cup of fresh cilantro leaves, roughly chopped.

0102171640

Serve with tortilla chips, avocado slices, additional red pepper flakes and a lime wedge.

*You can cook the rice separately and stir it in to each bowl when the soup is served if you prefer a juicy soup.  If you plan on having leftover soup, cooking the rice separately prevents the rice from soaking up all the broth.  I have tried this both ways and even though the leftover soup thickens up in the refrigerator it gets juicy again when you warm it up and tastes delicious either way!

Creamy Cilantro Lime Chicken Soup

  • 2 to 3 cups homemade chicken stock
  • 2 cups water
  • 1/4 cup fresh lime juice
  • 2 to 3 cups chopped, cooked chicken
  • 3 chopped jalapenos (seeds and membranes removed)
  • 1 tsp. red pepper flakes
  • 1/4 tsp black pepper
  • 1/2 cup long grain white rice
  • 2 cups white rice
  • 2 cups half and half or milk
  • 2 cups shredded Colby Jack cheese
  • 1/3 cup chopped fresh cilantro leaves

Heat the chicken stock in a sauce pan with two cups of water and 1/4 cup lime juice.  Add the chopped chicken and jalapenos.  Add pepper and red pepper flakes.  Bring to a boil and then reduce heat, stir in white rice and simmer about twenty minutes.

Slowly stir in the half and half.  Add the shredded cheese gradually, stirring continuously until the cheese has melted.  Stir in the cilantro.

You can cook the rice separately and add the desired amount to each bowl as you serve the soup.  If you plan on having left-over soup it will thicken up in the fridge if the rice is added to it.

 

 

 

Advertisements