Mexican Chicken Soup

Ingredients

• 8 cups water
• 4 to 6 chicken thighs, skinned
• 1 tbsp olive oil
• 4 cloves garlic , chopped
• ½ cup chopped onion
• 2 roma tomatoes , chopped
• 2 carrots , sliced
• 1 tbsp salt
• ¼ cup long-grain rice
• 3 celery stalks , sliced
• 3 potatoes , quartered
• 1/3 cup tomato sauce
• 1 tbsp cilantro , chopped
• ¼ tsp azafran (safflower petals)
• Lime wedges

Steps

1. In a large pot, pour water. Add chicken and garlic; season with salt. Boil for 15 minutes.
2. As the chicken boils, heat oil in a skillet on medium heat. Add rice and stir for about 2-3mins until browned. Make sure it doesn’t burn so scrape the bottom every now and then. Add onions and cook until it’s translucent. Add tomatoes and stir for 3 minutes. Combine well and then add the mixture to the chicken pot.
3. Put in carrots, celery, and potatoes to the soup and bring to a boil. When it does, lower heat and allow for it to simmer for about 20-30 minutes, just when the vegetables are cooked through. Pour tomato sauce and add the cilantro, and safflower petals in the last 5 minutes.
4. Place with a lime wedge per serving on the side. Best served with warm corn tortilla (optional for this recipe).