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Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from Celebrating Our Heritage "The Anderson Family" Where We Began, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annie Lee Ogungbade
Added: Saturday, January 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. skinned chicken breast, or chicken parts
3 cups canned tomatoes
2 cloves garlic
1 cup chopped onions
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup, for a milder flavored soup)
2 cups cooked, drained pinto beans or garbanzos
salt to taste

Directions:
Directions:
Place chicken pieces in large sauce pan. Add enough water to cover. Cook until tender about 25 minutes. Remove chicken from the broth and add tomatoes, garlic, onion, salt and chilies. Slide chicken meat of the bones and return to the broth. Add beans and simmer about 15 minutes. Serve with tortillas.

 

 

 

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