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Mexican Chicken-Lime Stew

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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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