Mimi's Mexican Chicken Soup
Yield
2 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
or vegetable |
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | large |
sweet red bell peppers
diced |
|
| 1 | quart |
chicken broth
|
*
|
| ⅓ | cup |
lime juice
or 1/4 cup lemon juice |
|
| 1 | each |
chicken breasts
boneless, cooked and shredded |
|
| 1 | cup |
rice
cooked |
|
| 1 | cup |
tomatoes
chopped |
|
| ½ | cup |
cilantro
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
cilantro
chopped, as garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
or vegetable |
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | large |
sweet red bell peppers
diced |
|
| 0.9 | l |
chicken broth
|
*
|
| 79 | ml |
lime juice
or 1/4 cup lemon juice |
|
| 1 | each |
chicken breasts
boneless, cooked and shredded |
|
| 237 | ml |
rice
cooked |
|
| 237 | ml |
tomatoes
chopped |
|
| 118 | ml |
cilantro
fresh, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
cilantro
chopped, as garnish |
*
|
Directions
In large saucepan, heat oil and sauté onion, garlic and bell pepper until softened and fragrant - several minutes.
Add the chicken broth; bring to a boil. Add the fresh lime or lemon juice, chicken and rice and bring back to a boil.
Add tomatoes and cilantro, then turn off heat immediately.
Taste and add salt and pepper if desired.
Serve immediately with cilantro sprinkled over top as a garnish to each bowl.
