Mexican Chicken Soup
Adapted from Southwest Cooking, Beekman House, 1992.
ISBN 0-517-68757-7.
Ingredients
- 4 cups
Chicken
Broth
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 largish onion, chopped finely
- 2 largish tomatoes, or 4 smallish ones
- 3/4 to 1 cup chicken meat (no skin or bones)
- 1/2 a big lime
- Avocado (opt)
- Salt
- 1/4 cup coriander leaves
Directions
In a small frying pan,
heat the oil over medium-high heat, then fry the garlic and onion.
Meanwhile, warm up the broth. When the onion is translucent, add the
tomatoes, and fry for about 30 seconds (This probably doesn't do
anything, but it feels right). Dump the contents of the frying pan
into the broth. Bring to a boil, then cover and simmer for 15-20
minutes. Then, add the chicken, lime and salt, and simmer for
another 5 minutes. Add chopped avocado and chopped coriander leaves
just before serving.
Serves 4
Jim Plank
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