| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chicken, Lhj, Soups & ste | 1 | Servings |
INGREDIENTS
| 1 | Whole chicken, 3 lbs. cut | |
| up | ||
| 1 | Chicken broth, 13 3/4 or 14 | |
| 1/2 oz | ||
| 6 | c | Water |
| 1 | c | Onions, chopped |
| 3 | Cloves garlic, whole | |
| 1/2 | t | Salt |
| 1/2 | t | Red pepper flakes |
| STEW: : | ||
| 1 | Tomatoes, 14 oz chope | |
| 1/2 | c | Onion, minced |
| 1/4 | c | Green chilies, chopped |
| 1/2 | t | Salt |
| 1/4 | t | Chili powder |
| 1 | Lime, cut in half | |
| 1 | Frozen whole-kernel corn | |
| 10 oz | ||
| 1 | c | Cooked rice |
| Lime slices, for garnish | ||
| 1/4 | c | Fresh cilantro, chopped |
INSTRUCTIONS
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. 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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