Mexican Chicken & Rice Soup (Caldo de Pollo con Arroz)

Steps

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1. 1
   Pat the chicken dry on both sides with paper towels, then make a few slits on the surface to help seasonings penetrate.
   ▶ ≈0:30
2. 2
   Season the chicken generously with salt and black pepper.
   ▶ ≈0:42
3. 3
   Heat oil in a pot over medium-high heat until hot. Sear the chicken pieces for about 2 minutes per side until golden, then remove and set aside. Repeat in batches.
   ▶ ≈0:52
4. 4
   Add 10 cups of water to the pot and bring to a boil. Return the seared chicken to the pot.
   ▶ ≈1:20
5. 5
   Skim off the oil layer from the top of the broth. Add half an onion and the bay leaves, reduce heat to medium, cover, and simmer for 10–15 minutes until the chicken is fully cooked.
   ▶ ≈1:38
6. 6
   Remove the chicken, onion, and bay leaves from the broth. Shred or cut the chicken into pieces and reserve 2 cups of broth for the tomato sauce.
   ▶ ≈2:07
7. 7
   In a blender, combine the 3 Roma tomatoes, remaining half onion, 2 garlic cloves, tomato sauce, reserved 2 cups chicken broth, 1 tbsp chicken bouillon, 1 tbsp tomato bouillon, and 1 tsp ground cumin. Blend until smooth.
   ▶ ≈2:31
8. 8
   Pour the blended tomato mixture back into the pot, season with salt to taste, and bring to a boil.
   ▶ ≈2:56
9. 9
   Taste the broth and adjust seasoning if needed. Add the carrots, celery, and uncooked rice, stir to combine, cover, and simmer for 15 minutes until the rice and vegetables are cooked through.
   ▶ ≈3:08
10. 10
    Check that the rice and vegetables are tender, then add the shredded chicken and chopped cilantro.
    ▶ ≈3:42
11. 11
    Cover and simmer for 5 more minutes until everything is well combined and heated through.
    ▶ ≈3:56
12. 12
    Serve hot, optionally with lime juice and corn tortillas on the side.
    ▶ ≈4:02