How to make it

  • Remove the breast and thigh meat from the roasted chicken and set aside in the fridge.
  • Place the whole chicken in the stock pot along with the carrots, celery, 2 of the diced red onions, all jalepenos, half of the cilantro leaves and salt and pepper to your taste.
  • Fill the stock pot with water, until the chicken is completely covered.
  • Simmer on med-low heat for 2 hrs or until the remainder of the chicken falls off the bone.
  • Remove broth from stove and strain into a large bowl, (i usually discard the veggies and my puppies get the extra chicken! However, feel free to do what you want with it!!
  • Add the broth back to the stock pot and return to the stove and a low heat.
  • Add in the can of rotel, cumin and salt and pepper to taste to the broth.
  • Let it simmer for 10-15 min.
  • Dice the chicken you removed earlier and add to the broth.
  • Add a large spoon or so rice to a bowl cover with your broth.
  • Garnish with crumbled tortilla chips, diced avacados, tomatoes, red onions, cilantro leaves, shredded cheese and fresh lime juice.

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