Mexican soup

10 Servings

Ingredients

Quantity Ingredient
6 Boneless skinless chicken breasts, cut into pieces
3 cans (14.5 oz.) chicken broth
14½ ounce Mexican-style stewed tomatoes
14½ ounce Crushed tomatoes
10 ounces Ro-Tel
2 cups Water
1 small Onion, finely chopped
1 Rib celery, thinly sliced
1 teaspoon Garlic, crushed
2 tablespoons Ground cumin, or to taste
2 tablespoons Chili powder
½ bunch Fresh cilantro, washed & chopped (leaves only)
1 tablespoon Worcestershire sauce
1 small Lime, juice of
½ cup Hot sauce (picante)
4 tablespoons Oil
2½ cup Long-grain rice
½ can (14.5 oz.) mexican-style stewed tomatoes, chopped
1 small Onion, chopped
1 teaspoon Garlic, minced
2 teaspoons Cumin
Salt & pepper
14½ ounce Chicken broth
1 cup Water
1 cup Frozen peas
12 Corn tortillas, cut in 1\" strips
2 cups Monterey jack cheese, shredded
4 Limes, sliced
3 Avocados, peeled and cubed

Directions

MEXICAN RICE

CONDIMENTS

Soup - In a large pot, combine the chicken broth, stewed tomatoes, crushed tomatoes, Ro-Tel, water, chopped onion, celery, garlic, cumin, chili powder, cilantro, worcestershire sauce, lime juice and picante sauce. Cook on medium heat for 5 minutes, stirring occasionally. Then add chicken and cook for 15 minutes on medium heat until boiling. Stir occasionally.

Rice - In large skillet, heat oil. Add rice and brown well. Then add pureed stewed tomatoes, onion, garlic, cumin, salt and pepper, and stir for 1 minutes. Add broth, water and peas. Cover and cook on low heat until liquid has absorbed, about 15-20 minutes. Serves 10-12.

To Serve - Place condiments in individual bowls. When sop is cooked, serve steaming in large bowls, adding a spoonful of cooked rice, then, in order, avocado, tortilla pieces, cheese and squeeze of lime juice. Serves 10-12.

Posted to MC-Recipe Digest V1 #338 Recipe by: Gloria Stevens, Cedar Park From: Sherry Zeiss <zeiss@...>

Date: Wed, 11 Dec 1996 22:18:45 -0600

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