Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
6
Ingredients
Directions
Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.
Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.
Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.
Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.
Nutrition Facts (per serving)
| 425 | Calories |
| 22g | Fat |
| 42g | Carbs |
| 16g | Protein |
