MIMI’S MEXICAN CHICKEN SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Vegetable or olive oil
1 Onion — chopped
2 Garlic cloves
— finely chopped
1 lg Red bell pepper — diced
1 qt Homemade chicken broth
1/3 c Fresh lime juice or
1/4 c Lemon juice
1 Boneless chicken breast
— cooked and shredded
1 c Cooked rice
1 c Tomatoes — chopped
1/2 c Fresh cilantro — chopped
Salt and pepper — to taste
—–GARNISH—–
Fresh cilantro — chopped

In large saucepan, heat oil and saute onion, garlic
and bell pepper until softened and fragrant – several
minutes. Add the chicken broth; bring to a boil. Add
the fresh lime or lemon juice, chicken and rice and
bring back to a boil. Add tomatoes and cilantro, then
turn off heat immediately. Taste and add salt and
pepper if desired.

Serve immediately with cilantro sprinkled over top as
a garnish to each bowl.

Yield: 4 to 6 servings.

From 1991 “Shepherd’s Garden Seeds” catalog. Pg. 3.
Electronic format by Cathy Harned.

– - – - – - – - – - – - – - – - – -

Popularity: 16% [?]