Tlapeno (Mexican Chicken Rice Soup)

For the broth, place chicken in water in a large pot and bring to a boil. Reduce heat to medium and boil gently for 15–20 minutes until chicken is cooked through. Remove chicken from the cooking liquid, shred with two forks, then return to the broth.

For the rice, combine all ingredients in a pot with a lid with specified amount of water for cooking according to package instructions. Cover the rice and bring to a boil, then reduce the heat and simmer for 15 minutes or until the rice is cooked through. Taste, and add salt to your preference.

To serve, spoon some rice in a bowl. Top with chicken, broth, and a spoonful of pureed chipotle, as much as you’d like for spice and flavor! Stir together to mix the peppers into the soup.

Top the soup with any of the garnishes that you like, and squeeze lime juice over the whole thing before eating. Enjoy!

Notes:
1. You can use any kind of chicken you want: boneless, bone-in, skinless, with skin, etc. Boil until fully cooked, then just remove any skin, fat, bones before shredding, and returning to the broth.
2. For the rice, if you don’t have chicken bouillon, substitute chicken stock for the water to cook the rice.