Mimis Mexican Chicken Soup
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|1 cRice; cooked|
|1 quartHomemade chicken broth|
|1 lgRed bell pepper; diced|
|1/2 cFresh cilantro; chopped|
|Fresh cilantro; chopped|
|1/3 cFresh lime juice; OR|
|1/4 cLemon juice|
|1 tbVegetable oil; or olive oil|
|; finely chopped|
|1 cTomatoes; chopped|
|salt and pepper; to taste|
|1 Onion; chopped|
|1 Boneless chicken breast; cooked and shredded|
Mimis Mexican Chicken Soup Preparation
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 "Shepherds Garden Seeds" catalog. Pg. 3. Electronic format by Cathy Harned.
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