Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chicken Cilantro Soup
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- #60413
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon vegetable oil
1 red onion, coarsely chopped
4 skinless, boneless chicken breast halves, chopped
1 bunch fresh cilantro, chopped
1/2 head garlic
1/3 cup water
1 can (15.5 ounce size) hominy, drained
1 cup uncooked long grain white rice
1 cube chicken bouillon
salt, to taste
1/4 teaspoon freshly ground black pepper
directions
Heat the oil in a large pot over medium-high heat, and saute the onion until tender. Place the chicken in the pot, and cook until lightly browned.
Puree the cilantro, garlic, and the water in a blender or food processor. Mix into the pot with the chicken and onions. Cook and stir about 5 minutes, until mixed and heated through.
Pour enough additional water into the pot to cover all ingredients. Mix hominy, rice, and bouillon into pot. Bring to boil, reduce heat, cover, and simmer 20 minutes, or until rice is tender.
Increase the amount of water as needed to attain desired consistency. Season with salt and pepper.
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recfoodrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 14, 2014
Unexpectedly wonderful soup! I thought the cilantro amount might be a bit much but it seemed to be balanced out with the other ingredients just fine. We will definitely make this again.