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Mexican Soup Recipe

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This recipe for Mexican Soup, by , is from SMYRNA'S 50th ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Gamboa
Added: Wednesday, August 26, 2009


1 T vegetable oil

1 large onion, thinly sliced into rings

3 small dried hot red chiles, whole

1 1/2 t ground cumin

1/2 t oregano leaves

1 clove garlic, minced

10 C unsalted chicken broth

1 chicken (3 lbs.), cut up

2 large carrots, cut into 1/4-in. slices

1/2 C long grain rice

2 medium zucchini, cut into 1/2-in. cubes

Salt (optional)

Heat oil in a soup pot; add onion, chiles, cumin and oregano. Cook, stirring often, until onion is soft. Stir in garlic; add broth and all CHICKEN except breast pieces. Bring to a boil, cover and simmer for 20 minutes. Add carrots, rice and chicken breasts. Cover and simmer until breast meat is no LONGER PINK, about 15 minutes. Remove from heat. Lift out chicken; when cool, skin, bone and tear chicken into bite-size pieces. Skim fat from soup. Bring soup to a simmer; add zucchini and chicken. Simmer, uncovered, until zucchini is tender-crisp, about 5 minutes. Discard chiles. Add salt to taste. Serve soup with condiments (i.e., lime wedges, diced tomatoes, salsa, and fresh cilantro).




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