Caldo Cantina

Name: Caldo Cantina
Yield: makes 4 servings
Ingredients: 6 cups chicken stock, preferably homemade (page 160); 1/4 cup long-grain rice; Salt and black pepper to taste; 1 cup diced fresh tomato; 1/2 cup minced onion, preferably white; 1 cup diced cooked chicken, optional; 1/4 cup fresh lime juice, or to taste; 1/2 cup roughly chopped fresh cilantro leaves, or more to taste; Minced fresh jalapeños or other chiles to taste, optional

December 14, 2011

A great place to use leftovers and to improvise. Plenty of lime, raw onion, and cilantro are key; if you include them in abundance, the soup will be delicious and authentic. Though I have never seen it in Mexico, you could use vegetable stock here if you prefer.

Recipe notes

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