| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chicken, Lhj, Soups & ste | 1 | Servings |
INGREDIENTS
| 1 | Whole chicken (3 lbs.); cut up | |
| 1 | cn | Chicken broth; (13 3/4 or 14 1/2 oz) |
| 6 | c | Water |
| 1 | c | Onions; chopped |
| 3 | Cloves garlic; whole | |
| 1/2 | ts | Salt |
| 1/2 | ts | Red pepper flakes |
| STEW: : | ||
| 1 | cn | Tomatoes (14 oz); chope |
| 1/2 | c | Onion; minced |
| 1/4 | c | Green chilies; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Chili powder |
| 1 | Lime; cut in half | |
| 1 | pk | Frozen whole-kernel corn; (10 oz) |
| 1 | c | Cooked rice |
| Lime slices; for garnish | ||
| 1/4 | c | Fresh cilantro; chopped |
INSTRUCTIONS
SOUP BASE 1. Make Soup: Combine all ingredients in Dutch oven. Bring just to boil, reduce heat and simmer gently, 45 minutes. Drain, reserve soup and chicken separately. Remove meat and dice, discard skin; cover and refrigerate. Freeze soup 1 hour or refrigerate overnight; skim fat. 2. Make Mexican Stew: Comvine Soup Base, tomatoes, onion, chilies, salt and chili powder in Dutch oven. Bring to boil, reduce heat and simmer 10 minutes. Squeeze juice from lime halves; add halves and juice to Dutch oven with corn, rice and chicken. Simmer 5 minutes. Remove lime halves. Garnish with lime slices and cilantro. Makes 10 cups. Per serving: 345 Calories; 1g Fat (3% calories from fat); 9g Protein; 77g Carbohydrate; 0mg Cholesterol; 3074mg Sodium NOTES : With this chicken in the pot, you can also make another soup, Chinese Noodle. Make the soup a day ahead and skim off the fat. Recipe by: LHJ Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 20, 1998
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