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Mexican Soup

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy Mexican New, Text, Import 10 Servings

INGREDIENTS

6 Boneless skinless chicken breasts, cut into pieces
3 cn (14.5 oz.) chicken broth
14 1/2 oz Mexican-style stewed tomatoes
14 1/2 oz Crushed tomatoes
10 oz Ro-Tel
2 c Water
1 sm Onion, finely chopped
1 Rib celery, thinly sliced
1 ts Garlic, crushed
2 tb Ground cumin, or to taste
2 tb Chili powder
1/2 bn Fresh cilantro, washed & chopped (leaves only)
1 tb Worcestershire sauce
1 sm Lime, juice of
1/2 c Hot sauce (picante)
4 tb Oil
2 1/2 c Long-grain rice
1/2 cn (14.5 oz.) mexican-style stewed tomatoes, chopped
1 sm Onion, chopped
1 ts Garlic, minced
2 ts Cumin
Salt & pepper
14 1/2 oz Chicken broth
1 c Water
1 c Frozen peas
12 Corn tortillas, cut in 1" strips
2 c Monterey jack cheese, shredded
4 Limes, sliced
3 Avocados, peeled and cubed

INSTRUCTIONS

MEXICAN RICE
CONDIMENTS
Soup - In a large pot, combine the chicken broth, stewed tomatoes, crushed
tomatoes, Ro-Tel, water, chopped onion, celery, garlic, cumin, chili
powder, cilantro, worcestershire sauce, lime juice and picante sauce. Cook
on medium heat for 5 minutes, stirring occasionally. Then add chicken and
cook for 15 minutes on medium heat until boiling. Stir occasionally.
Rice - In large skillet, heat oil. Add rice and brown well. Then add pureed
stewed tomatoes, onion, garlic, cumin, salt and pepper, and stir for 1
minutes. Add broth, water and peas. Cover and cook on low heat until liquid
has absorbed, about 15-20 minutes. Serves 10-12.
To Serve - Place condiments in individual bowls. When sop is cooked, serve
steaming in large bowls, adding a spoonful of cooked rice, then, in order,
avocado, tortilla pieces, cheese and squeeze of lime juice. Serves 10-12.
Posted to MC-Recipe Digest V1 #338
Recipe by: Gloria Stevens, Cedar Park
From: Sherry Zeiss <zeiss@tab.com>
Date: Wed, 11 Dec 1996 22:18:45 -0600

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