Mexican Chicken Avgolemono Soup
A twist on traditional avgolemono, this Mexican-inspired soup combines the bright citrus flavors of avgolemono with tender chicken, aromatic spices, and a hint of Greek yogurt.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into bite-sized pieces
- ●2 cups aromatic riceuncooked
- ●4 cups chicken brothlow sodium
- ●2 tablespoons avgolemonoavgolemono sauce, store-bought or homemade
- ●1 cup greek yogurtplain, full-fat
- ●1 teaspoon cuminground
- ●1/2 teaspoon paprikasmoked
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon pepperto taste
Instructions
- 1
Heat 2 tablespoons of oil in a large pot over medium-high heat.
- 2
Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
- 3
Remove the chicken from the pot and set aside.
- 4
Add the rice to the pot and cook, stirring constantly, for 2-3 minutes.
- 5
Add the chicken broth, cumin, paprika, salt, and pepper to the pot.
- 6
Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the rice is tender.
- 7
Stir in the avgolemono sauce and cook for an additional 2-3 minutes.
- 8
Return the chicken to the pot and stir to combine.
- 9
Stir in the Greek yogurt and cook for an additional 1-2 minutes, or until heated through.
- 10
Serve the soup hot, garnished with chopped fresh cilantro if desired.
- 11
Serve with warm flour tortillas, if desired.