Caldo de Cantina (Chicken and Rice Soup)

Recipe By:
Grover
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Caldo Cantina Chicken Rice Soup
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  • Total Time 40 min Ico-add
  • Yield 4 Servings
  • Level Medium

This "soup of the cantina" is extremely popular on both sides of the border. It is hearty and filling enough to be a meal in itself. Or, in smaller quantities, a first course.
 

Ingredients

  • 6 cups chicken stock
  • 1/4 cup long grain rice
  • 1 celery stalk, diced
  • Salt and black pepper to taste
  • 1 cup fresh tomato, diced
  • 1/2 cup onion, minced
  • 1 cup cooked chicken, diced
  • 1/4 cup lime juice, fresh squeezed
  • 1/2 cup cilantro leaves, chopped fresh
  • Jalapenos, minced fresh
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Directions

  1. 1. Put the stock in a medium saucepan and bring to a boil over medium high heat.
  2. 2. Add the rice, celery, salt and pepper; lower the heat so the mixture just bubbles.
  3. 3. Cook, stirring occasionally, until the rice is tender, about 20 minutes.
  4. 4. In a large bowl combine the tomato, onion, chicken, lime juice, cilantro and chiles; mix thoroughly.
  5. 5. When the soup is ready pour it over the chicken and vegetables. Adjust the seasoning if necessary and let sit for about 5 minutes before serving.
 
 
  • Did you know?

    El Nivel is the oldest cantina in Mexico - it obtained operator's licence number one in 1855. Since then, for over 100 years, the cantinas of Mexico City's historic centre have witnessed key moments in art, history, music and politics.