You say limes, I think margaritas or Corona. You say jalapenos, I think tacos. You say cilantro, I think pico de gallo. Put those three ingredients together and I think of that as chicken soup with a Mexican twist! And I loved it!
I am so excited to go soup crazy this winter! Toss a mix of ingredients in the pot and let the flavors meld together! I know it’s not that hard, but it still took some getting the hang of. I don’t promise that a culinary student would agree that all of the flavors I chose go together, but I do promise that I loved them together!
4- 6 chicken thighs
2/3 cup wild rice
2 cartons chicken broth
2 tsp. garlic
1 tsp. chili powder
Add one carton of broth in the crock pot and add the chicken thighs, wild rice, garlic, chili powder, salt and limes. Chop the onion, leek and jalapenos and add to the crock pot. Cook for 3-4 hours on high or until the chicken is cooked all the way through and the rice is soft. Use tongs to remove the chicken thighs. Cut up the thighs and add them back to the soup. Serve and garnish with a bit of cilantro.
When I made this initially, I only used one carton of chicken stock. When I wanted a little more broth-y-ness, I added two cups of water. The following day, the rice soaked up more of the broth so I poured another carton into the soup and reheated. The can vary depending on how broth-y you like your soup