| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Soups, Southwester, American |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cooked chicken or turkey mea |
|
|
Pieces |
| 1/4 |
c |
Rice; cooked |
| 1 |
c |
Rich chicken broth |
| 1/4 |
c |
Garbanzo beans; cooked |
| 1 |
pn |
Leaf oregano |
| 1/4 |
|
Chipotle pepper; chopped |
| 1/4 |
|
Avocado; sliced |
| 1/4 |
c |
Monterey jack or muenster ch |
INSTRUCTIONS
Recipe by: Dudley Cable-Larche of The Fort, near Denver, CO Preparation
Time: 0:10 Heat broth to boiling and add chicken (or turkey), garbanzos,
chipotle pepper, rice and oregano. Serve in large individual bowls, and add
cheese pieces and avocado just prior to serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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