Recipe - Mexican Chicken-Lime Stew

SOUP BASE
1 Whole chicken (3 lbs.); cut
up
1 cn Chicken broth; (13 Three fourths or 14
One half oz)
6 cup Water
1 cup Onions; chopped
3 Cloves garlic; whole
One half teaspoon Salt
One half teaspoon Red pepper flakes
STEW: :
1 cn Tomatoes (14 oz); chope
One half cup Onion; minced
One fourth cup Green chilies; chopped
One half teaspoon Salt
One fourth teaspoon Chili powder
1 Lime; cut in half
1 pack Frozen wholekernel corn;
(10 oz)
1 cup Cooked rice
Lime slices; for garnish
One fourth cup Fresh cilantro; chopped

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 MCRecipe Digest by Lisa Minor lisa@cybermill.com on Feb 20,
1998