"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexicalli Soup Recipe

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This recipe for Mexicalli Soup, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loeen Hartshorn Irons
Added: Saturday, June 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless chicken
1/2 c. chicken bouillon crystals
1/2 onion, chopped
1 can kernel corn
1 can Rotel tomatoes
6 c. water
One box Spanish Rice Mix (such as Old El Paso)
grated cheese
tortilla chips
avacado, sliced

Directions:
Directions:
Cook chicken and onion in water with bouillon until tender. Remove chicken, allow to cool, and cut into chunks. Add water to make 6 cups total; cook rice and spices from Spanish rice mix. When rice is cooked, add corn, tomatoes, and chicken. Warm through. Serve with cheese avacado and chips.

 

 

 

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