"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Cauley Gladwell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Hen
6 cups organic chicken broth
1/2 bag frozen mixed vegetables
1 cup cooked rice
1 small Vidalia Onion (chopped)
1 bunch of cilantro
1 can of Rotel tomatoes (regular or hot)
1 avocado (chopped)
salt/pepper

Directions:
Directions:
Bake Hen (350 until done about 1 1/4 hours). Let cool and pull off the bone. Using chicken broth (3 cups) from hen add about 3 cups of organic chicken broth. Add mixed vegetables, onion, cooked rice and Rotel tomatoes to broth. Add chicken pulled off the bone to soup. Cook for about 30 minutes until vegetables are tender. Chop your cilantro and avocado. Place them into separate small bowls for serving. After ladling soup into serving bowls top with cilantro and avocado. Serve with heated flour tortillas.

Number Of Servings:
Number Of Servings:
8-12 servings
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Give, and (gifts) will be given to you; good measure, pressed down, shaken together, and running over, will they pour into your bosom. For with the measure you deal out, it will be measured back to you. Luke 6:38

 

 

 

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