Recipe - Quick Ravioli Soup

3 cn Lowsalt chicken broth; (14
One half oz. each)
Three fourths cup Onion; finely minced
Three fourths cup Carrot; finely minced
4 ounce Green chili peppers; minced
2 Cloves garlic; minced
1 One half tablespoon Fresh basil; minced
9 ounce Ravioli, cheesefilled;
fresh or frozen
; (1 package)
1 cup Cooked chicken; thin strips
One fourth cup Grated parmesan cheese;
fresh preferred

#1. In a 4 to 5quart soup pan over high heat, bring broth, onion, carrot,
green chilies, garlic, and basil to a simmen Cover, reduce heat to low, and
simmer 15 minutes. #2. Turn heat to high and bring broth to a boil. Add
ravioli and cook until just barely tender to bite, 4 to 6 minutes. Add
chicken and cook until hot, about 2 minutes more. #3. Ladle soup into
bowls, and sprinkle wth parmesan cheese.

Per serving: 354 cal. 13 g fat [mcRecipe patH 19Au96]
Posted to MCRecipe Digest V1 #207

Date: Mon, 19 Aug 1996 13:14:34 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
NOTES : Artesia, New Mexico Every summer Tammy MooreWorthington buys
three bushels of roasted mild New Mexico green chilis and freezes
them to use throughout the year. she adds a couple of the chilis
to this speedy soup (you can substitute canned green chilis).
Leftover grilled chicken adds a smoky note. Makes about 7 cups.