NO MAS HACIENDA & CANTINA
180 Walker St. S.W., Atlanta. 404-574-5678, www.nomascantina.com
Q: My boyfriend and I love the Margarita Chicken Soup at No Mas Cantina on Walker Street in Atlanta. It's not on the menu on a daily basis, so when we go there to eat, we never know if it will be available. I would love to have the recipe so I can make it at home for him. Can you please get the recipe for us? Thanks. — Courtney Cooper, Newnan
A: Melody Voirin, director of operations and executive chef for No Mas Cantina, sent us this recipe. She created it a few years ago when she decided to give some Mexican flair to that comfort food classic, chicken and rice soup. "What could be more Mexican than margaritas and jalapeños?" she wrote as a note with the recipe. The dish is featured every Wednesday as the soup of the day.
This soup goes together really quickly. You’ll start the rice cooking and then prepare the soup itself. When the rice is done, the soup is ready, full of fresh flavors from the tomatoes, cilantro and jalapeño. The juice of fresh limes is the key ingredient that sparks the flavors and reminds you of those delicious No Mas Cantina margaritas.
No Mas Margarita Chicken Soup
4 tablespoons olive oil, divided
1 cup white rice
10 cups low-sodium chicken stock, divided
1 cup chopped onions (about 1 large)
2 tablespoons chopped garlic
2 tablespoons finely diced fresh jalapeño
1 pound chicken tenders, cut into 1-inch pieces
11/3 cup chopped tomatoes (about 2 medium )
1/3 cup fresh squeezed lime juice
1/3 cup chopped cilantro, plus more for garnish
Salt and pepper
Lime slices, for garnish
In a medium saucepan, warm 2 tablespoons olive oil over medium-high heat for 1 minute. Add rice and saute for 2 minutes, stirring to coat rice with oil. Add 2 cups chicken stock and bring the mixture to a boil. Reduce heat, cover pan and allow rice to simmer until all liquid has been absorbed and rice is tender, about 20 minutes.
While rice is cooking, in a large saucepan, heat remaining 2 tablespoons olive oil, onion, garlic and jalapeño over medium-high heat. Saute until onion begins to brown, about 5 minutes. Add chicken and saute 2 minutes, stirring constantly. Add remaining 8 cups chicken stock, tomatoes and lime juice. Bring mixture to a boil, then reduce heat to a simmer and cook until chicken has cooked through, about 5 minutes. Remove from heat and add cilantro. Taste and adjust for seasoning with salt and pepper.
Divide the rice among serving bowls and ladle soup over the top. Serve with lime slices and chopped fresh cilantro. Serves: 6
Per serving: 357 calories (percent of calories from fat, 31), 39 grams protein, 35 grams carbohydrates, 2 grams fiber, 15 grams fat (2 grams saturated), 44 milligrams cholesterol, 126 milligrams sodium.
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