Mexican Chicken Rice Soup Recipe

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Mexican Soup Recipes

Ingredients:

1 chicken -- 2 to 2 1/2 pounds
1 washed and dried
2 qt chicken stock
2 tsp sea salt -- to taste
1 medium carrot -- peeled and
1 chopped
2 leeks -- cleaned and
1 chopped
1 chayote -- skin on, pitted
1 and
1 chopped
2/3 cup shortgrain rice
1 lime -- juiced
6 tbsp fresh epazote -- finely
1 chopped
1 or mint

Instructions:

Combine the chicken with the stock in a soup pot. Bring to a boil,
reduce to a simmer and cook, uncovered, 30 minutes. Add the
vegetables and rice and cook 20 minutes longer. Cool the chicken in
the stock. Lift out the chicken and remove and discard the skin and
bones. Shred the chicken and return to the pot. Stir in the lime
juice and epazote or mint and reheat the soup. Serve hot. Yield: 6
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/10/96 show

Recipe By : TOO HOT TAMALES SHOW #TH6292

From: Pat Asher <asher@mcs.Com> Date: Mon, 28 Oct 1996 18:34:38
~0600

Servings: 6

 

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