Recipe - Mexican Soup

6 Boneless skinless chicken
breasts, cut into pieces
3 cn (14.5 oz.) chicken broth
14 One half ounce Mexicanstyle stewed
tomatoes
14 One half ounce Crushed tomatoes
10 ounce RoTel
2 cup Water
1 small Onion, finely chopped
1 Rib celery, thinly cut or sliced up
1 teaspoon Garlic, crushed
2 tablespoon Ground cumin, or to taste
2 tablespoon Chili powder
One half bn Fresh cilantro, washed &
chopped (leaves only)
1 tablespoon Worcestershire sauce
1 small Lime, juice of
One half cup Hot sauce (picante)

MEXICAN RICE
4 tablespoon Oil
2 One half cup Longgrain rice
One half cn (14.5 oz.) mexicanstyle
stewed tomatoes, chopped
1 small Onion, chopped
1 teaspoon Garlic, minced
2 teaspoon Cumin
Salt & pepper
14 One half ounce Chicken broth
1 cup Water
1 cup Frozen peas

CONDIMENTS
12 Corn tortillas, cut in 1"
strips
2 cup Monterey jack cheese,
shredded
4 Limes, cut or sliced up
3 Avocados, peeled and cubed

Soup In a large pot, combine the chicken broth, stewed tomatoes, crushed
tomatoes, RoTel, 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 1520 minutes. Serves 1012.

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 1012.
Posted to MCRecipe Digest V1 #338

Recipe by: Gloria Stevens, Cedar Park

From: Sherry Zeiss zeiss@tab.com

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