Mexican Chicken Soup with Rice | Jenny Evans

Ingredients

• 2 Tbsp. grapeseed oil (or vegetable oil)
• 1 large onion, chopped
• 4 garlic cloves, minced
• 10 cups water
• 4-5 chicken half breasts
• 1 ½ c. chopped carrots
• 1 Pasilla (Poblano) chile, chopped
• 1-2 serrano chile’s , minced
• 4-5 tsp. sea salt
• ¼ tsp. pepper
• 3 Roma tomatoes, chopped
• ½ red onion, chopped
• ¼ bunch of fresh cilantro, chopped
• 1 large Pasilla (Poblano) chile, chopped
• ½ red bell pepper, chopped
• 2 c. long grain rice
• 4 c .water