Title: Mimi's Mexican Chicken Soup
Categories: Harned 1994, Poultry, Rice/grains, Soups, Vegetables
Yield: 1 Batch

1 tb Vegetable or olive oil
1 Onion; chopped
2 Garlic cloves
-- finely chopped
1 lg Red bell pepper; diced
1 qt Homemade chicken broth
1/3 c Fresh lime juice or
1/4 c Lemon juice
1 Boneless chicken breast
-- cooked and shredded
1 c Cooked rice
1 c Tomatoes; chopped
1/2 c Fresh cilantro; chopped
Salt and pepper; to taste

----------------------------------GARNISH----------------------------------
Fresh cilantro; chopped

In large saucepan, heat oil and saute 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.

Yield: 4 to 6 servings.

From 1991 "Shepherd's Garden Seeds" catalog. Pg. 3. Electronic format by
Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini