Good friends are such a blessing. And they are especially so when they share delicious, original recipes with you and allow you to share those as you please. My good friend, Chef Liz Bray, created the original version of this Taramahoota (tear uh ma hoot uh) soup years ago when she was developing recipes for Fagor 3 in 1 Pressure Cookers. It has become a family favorite and one I have shared often with others.
It’s really an easy, multi-flavored soup. It seems to be a simple chicken and rice soup, but it really is much more. While our family prefers the hint of heat from the hot variety of tomatoes and green chilies, it can easily be adjusted to suit your taste. The amount can easily be adjusted to fit your needs by adding another chicken breast or two, a few canned diced tomatoes and maybe even some whole kernel corn. I like using bone-in, skin-on chicken because I think it adds an additional depth of flavor. You can skim off the fat layer if you prefer.
My friends ask for “that soup you make with the funny name.” We just call it Taramahoota Soup at our house. Whatever you want to call it, call it delicious. (And don’t even begin to ask me where Liz got that name.)
TARAMAHOOTA POLLO SOPA CON ARROZ (Pressure Cooker)
Preparation Time varies depending upon cooking method
Rice (prepared in the 3 in 1 cooker takes 6 minutes cooking time plus cooling time)
- 1 cup Riceland Extra Long Grain Rice
- 2 cups water or chicken broth
- ½ teaspoon kosher salt
- 1 teaspoon Riceland Rice Bran Oil or canola oil
- Cook according to rice cooker or package directions.
- When rice has completed cooking, remove the pan from the heat, fluff with a fork, cover with a clean kitchen cloth and replace the lid.
- Allow the rice to cool completely before removing lid and towel. Fluff and set aside in a separate container.
- Two very large bone-in, skin on chicken breasts, cut in half crosswise
- 1 10- ounce package Pictsweet frozen seasoning blend (or 1 large onion, chopped, two stalks celery, thinly sliced, ½ cup chopped red bell pepper)
- 1 teaspoon granulated garlic
- ½ teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 14 ½-ounce can tomatoes with green chilies (I prefer Rotel Hot because we like it spicy. The Mexican variety also works well.)
- 1 32-ounce container low-sodium chicken broth
- 1 large cube Knorr chicken bouillon (Two small)
- 1 15 -ounce can black beans, drained and rinsed
- 1 cup cilantro leaves, chopped plus more for garnish
- 1 ripe avocado, cubed
- 1 lime, juiced
- Salt to taste
- Tortilla chips
(Directions are for preparation in a 3 in 1 Pressure Cooker/Slow Cooker/Rice Cooker.)
- In the pressure cooker insert, place all ingredients except black beans, cilantro, avocado, lime and salt.
- Set pressure cooker to cook on HIGH for 10 minutes.
- Allow pressure to come down naturally for 10 minutes; release pressure, remove lid and remove chicken pieces to a bowl. Cool enough to handle.
- When the chicken can be handled, remove bones and skin and roughly shred chicken.
- 5, Return the chicken to the soup pot. Stir in the black beans and cilantro.
- Set the slow cooker function to LOW; place lid on cooker and allow the soup to cook for 3-4 hours.
- When ready to serve, stir in lime juice and 2 cups cooked rice (additional rice may be added as desired.)
- Taste for seasoning.
- Serve garnished with chopped cilantro and avocado.
- Serve with tortilla chips, if desired.
Note: If you plan to freeze leftover soup, add rice to individual soup bowls instead of to the soup pot.
Variation: 1) Use 1 cup cooked quinoa and 1 cup cooked rice to replace 2 cups rice. 2) Add 1 cup frozen whole kernel corn along with the black beans.