Mexican Chicken Soup
serves 4 (I always double this recipe because we love it.)
2 garlic cloves minced 1 shredded chicken breast
1 chopped onion 1 c. cooked rice
1 bell pepper diced 1 c. chopped tomatoes
4 c. chicken broth 1/2 c. chopped cilantro
1/4 c. lemon juice
Sauté onion, garlic and bell pepper
until soft, add both. Bring to a boil. Add lemon juice, chicken & rice.
Return to boil, add tomatoes & cilantro. Remove immediately from heat in
order to retain oil from cilantro. Season to taste with salt and pepper ( maybe
~1 tsp. each.) Garnish with additional cilantro.
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