Mimis Mexican Chicken Soup Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable or olive oil,
1: Onion, chopped
2: Garlic cloves, finely chopped
1 large: Red bell pepper, diced
1 quart: Homemade chicken broth,
1/3 cup: Fresh lime juice or,
1/4 cup: Lemon juice,
1: Boneless chicken breast, cooked and shredded
1 cup: Cooked rice,
1 cup: Tomatoes, chopped
1/2 cup: Fresh cilantro, chopped
Salt and pepper, to taste
GARNISH
Fresh cilantro, chopped
Directions:
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 "Shepherds Garden Seeds" catalog. Pg. 3. Electronic
format by Cathy Harned.
Source from luhu.jp
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 "Shepherds Garden Seeds" catalog. Pg. 3. Electronic
format by Cathy Harned.
Source from luhu.jp