Mexican Chicken Soup with Rice (Caldo de Pollo con Arroz) Recipe

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until rice is tender and water has been absorbed 20 to 25 minutes.

Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion chipotle peppers garlic and black pepper. Blend until smooth. Strain mixture discarding solids for the sauce.

Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft 10 to 15 minutes. Add peas and chicken breast; cook until heated through about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.