Ingredients

The following ingredients have 4 Servings
  • 6 c chicken broth
  • 1 c water
  • 1 1/4 lb chicken tenders
  • 2 cobs corn (cut in thirds)
  • 3 large chicken bouillon cubes (such as Knorr®)
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 2 tsp ground cumin
  • salt black pepper (to taste)
  • 1/2 large chopped white onion (to taste)
  • carrots, zucchini (optional)
  • 2 c chicken broth
  • 1 c white rice
  • 4 oz tomato sauce
  • 1 tsp cumin
  • 1 avocado (peeled, pitted and thinly sliced)
  • 1 bunch fresh cilantro (chopped)

Instruction

  • In a large pot add the 6 cups chicken broth, water, chicken tenders, corn pieces, chicken bouillon cubes, olive oil, minced garlic, cumin, salt, and pepper. Bring the mixture to a boil.
  • Reduce heat and cover the pot. Simmer for about 25 minutes or until chicken is cooked through.
  • While the soup is simmering make the rice: Add oil to a frying pan. Add the rice and fry it until the rice begins to brown. Reduce the heat and add the chicken broth, tomato sauce and cumin. Stir and cover the pan with a lid. Simmer the rice mixture for 15-20 minutes, or until rice is tender and liquid has been absorbed.
  • When the soup is done simmering use 2 forks to shred the chicken. Add the chopped onion and simmer for another 5 minutes.
  • Spoon the rice into serving bowls and top it with the soup. Garnish with the avocado and cilantro.