Mexican Chicken-and-Rice Soup

#20, BB  4 & 5 and the Chicken Broth!!

The love of my life got sick Tuesday morning. It was enough that he got to stay home with me and sleep in that morning. So, I immediately knew what we needed to cook for dinner...Chicken Soup! Who doesn't want chicken soup when they're sick. This soup allowed me to feed my sick hubby, picky eater dad & brother, and my mom & I.

When I finally woke up, I went and pulled the chicken broth, pulled chicken and rice pilaf that I needed that night. Jerome finally started to feel better and we chalked it up to something he had for dinner. We went to the store to get the last few "fixins" we needed for the soup. I think getting him out of the house helped Jerome feel better just a little more.

I'm pretty sure I used more broth and chicken than the recipe called for but if you're going to add the fixins, then the recipe should be just fine. I did not add the salsa to the broth when the recipe called for it because of my brother's picky-ness. After the broth & lime juice heated through, I added the room temperature chicken and rice. Everything else was available on the counter for everyone to add what they wanted to the soup and it was just how they would want it.

I know that chicken soup is for the soul. It is what you feed your family when they are sick (my whole purpose). It is normally from a can or homemade. This soup had that one extra kick that made it ah-mazing...the lime juice. This is what gave it the Mexican flair but also something that wasn't bland. If I ever make homemade chicken soup from now on, it WILL have lime juice in it.

Enjoy!

INGREDIENTS

• 1 qt. chicken broth


• 1 cup tomato salsa


• ¼ cup fresh lime juice, plus 4 lime wedges


• 1½ cups Pulled Chicken


• 3 cups Rice Pilaf


• 13 cups shredded monterey jack


• ¼ cup sour cream


• 1 avocado, thinly sliced


• 2 tbsp. chopped cilantro

DIRECTIONS
In medium pot, bring broth, salsa and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth. Top with cheese, sour cream, avocado and cilantro. Serve with lime wedges.