Meanwhile, Back in the Kitchen

This is from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison. It was easy, homey, and perfect for a cold night in Texas. It makes a huge batch and, based on my breakfast the next day, the flavor improves over time. I didn't serve it with a lot of extras but the recipe notes say you can add various extras like shredded Monterey Jack, chopped cilantro, lime juice, and avocado. Everyone said this made them think of a variation of Chicken Tortilla Soup , especially if you had the extras to add. My cooking notes: This was a super-thick soup. I think that next time I will try using half the rice and see what a less solid version is like. I used about 3 cups of chicken instead of the amount below, just because that is what I had on hand. If you don't want to use rotisserie chicken: cook the chicken in the way I do for Chicken Tortilla Soup. I include it here for anyone who is interested. Simmer 1-1/2 - 2 pounds chicken thighs in 8 cups chicken stock until done. Let cool