Last year around this time our neighbors Scott and Belen were bringing home their brand new baby boy from the hospital (happy birthday Teo!), and Belen’s mom, Lydia, was here for several weeks to help with baby and get to know her grandson.
She also cooked. The woman cooked a lot. Since there were only three of them in the house Jay and I were the lucky recipients of SO MUCH authentic Mexican food this time last year, and it never lasted in our fridge very long – my dad actually just asked about Lydia and her salsa the other day! This soup was one of the things that Belen and her mom made while Lydia was here and brought to us on a particularly cold day. Scott and Belen and Teo have since moved back West and we miss them terribly, but LUCKILY I have texts upon texts of Mexican cooking tips and tricks, including THIS recipe, which I am now sharing with you and insisting that you learn to make this very instant.
It’s cool – the chicken is cooked in water, and that’s the soup. Then you make rice separately, stir in chipotle peppers for flavor, add a bunch of raw fresh stuff, and end up with one of the most flavorful dinners of your damn life. The combo of heavily cooked chicken and rice with the hyper-fresh toppings and garnishes is hugely appealing, and I just can’t stop won’t stop with this stuff. Also. It’s dairy and gluten free if you care. Or you could add tortilla strips and cheese and make it dairy and gluten-full? Maybe that’s the direction we should go.