Name: Mimi's Mexican Chicken Soup
Ingredients: 1 tb Vegetable or olive oil; 1 Onion; chopped; 2 Garlic cloves finely chopped; 1 lg Red bell pepper; diced; 1 qt Homemade chicken broth; 1/3 c Fresh lime juice or; 1/4 c Lemon juice; 1 Boneless chicken breast cooked and shredded; 1 c Cooked rice; 1 c Tomatoes; chopped; 1/2 c Fresh cilantro; chopped; Salt and pepper; to taste; Fresh cilantro; chopped

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Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables	Mexican	Harned 1994, Poultry, Rice/grains, Soups, Vegetables	1	Batch

INGREDIENTS

1	tb	Vegetable or olive oil
1		Onion; chopped
2		Garlic cloves finely chopped
1	lg	Red bell pepper; diced
1	qt	Homemade chicken broth
1/3	c	Fresh lime juice or
1/4	c	Lemon juice
1		Boneless chicken breast cooked and shredded
1	c	Cooked rice
1	c	Tomatoes; chopped
1/2	c	Fresh cilantro; chopped
		Salt and pepper; to taste
		Fresh cilantro; chopped

INSTRUCTIONS

GARNISH
In large saucepan, heat oil and saute onion, garlic and bell pepper until
softened and fragrant - several minutes. Add the chicken broth; bring to a
boil.  Add the fresh lime or lemon juice, chicken and rice and bring back
to a boil.  Add tomatoes and cilantro, then turn off heat immediately.
Taste and add salt and pepper if desired.
Serve immediately with cilantro sprinkled over top as a garnish to each
bowl.
Yield: 4 to 6 servings.
From 1991 "Shepherd's Garden Seeds" catalog.  Pg. 3. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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