A hearty and flavorful Mexican-inspired chicken and rice soup, perfect for a comforting meal.
Heat the chicken stock in a medium saucepan over medium-high heat until it starts to boil.
Using a good-quality stock enhances the soup's flavor.
Add the rice to the boiling stock, reduce the heat to low, and let it simmer until the rice is tender, stirring occasionally.
Stirring prevents the rice from sticking to the bottom of the pan.
While the rice cooks, dice the tomato and onion, and chop the cilantro.
Use fresh vegetables for the best flavor.
Shred the cooked chicken breasts into bite-sized pieces.
Let the chicken cool slightly before shredding to avoid burning your fingers.
Combine the diced vegetables, shredded chicken, lime juice, and chopped cilantro in a large bowl.
Mixing these ingredients beforehand ensures even distribution in the soup.
Once the rice is cooked, ladle the soup over the prepared ingredients in the bowl.
Serve immediately to enjoy the soup at its best temperature.
Taste the soup and adjust the seasoning with salt and pepper as needed.
Seasoning at the end allows you to control the flavor balance.
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