Mexican chicken-lime stew

1 Servings

Ingredients

Quantity Ingredient
1 Whole chicken (3 lbs.); cut up
1 can Chicken broth; (13 3/4 or 14 1/2 oz)
6 cups Water
1 cup Onions; chopped
3 Cloves garlic; whole
½ teaspoon Salt
½ teaspoon Red pepper flakes
STEW: :
1 can Tomatoes (14 oz); chope
½ cup Onion; minced
¼ cup Green chilies; chopped
½ teaspoon Salt
¼ teaspoon Chili powder
1 Lime; cut in half
1 pack Frozen whole-kernel corn; (10 oz)
1 cup Cooked rice
Lime slices; for garnish
¼ cup Fresh cilantro; chopped

Directions

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@...> on Feb 20, 1998

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