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Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Levinia Villareal Hutner
Added: Thursday, May 14, 2009


2 tbsp. canola oil
1 medium onion, chopped
1 medium rib of celery, chopped
2 garlic cloves, minced (we use 6 cloves)
1 tbsp. chili powder
1 tsp. ground cumin
6 cup chicken broth, low-sodium canned/boxed
1/4 cup canned chopped green chiles (we use the whole small can)
1 (15 1/2-ounce) can of drained corn kernels or one pkg. frozen corn kernels
4 canned whole peeled tomatoes, roughly chopped (we chop up all tomatoes in can)
1 teaspoon dried oregano (we use 2-3 tsp.)
1-2 cups cooked skinless shredded chicken breast (from store bought cooked whole chicken or from salad bars) (we use 2 cups or more)
1/4 cup chopped fresh cilantro leaves (not stems)
Juice from 1 lime
Kosher salt, to taste
Freshly ground black pepper, to taste

Heat the oil in a large saucepan over medium heat. Add the onion, celery, garlic, chili powder and cumin and cook about 5 minutes until the onion softens. Add the chicken broth and bring to boil, then reduce the heat slightly and simmer uncovered for 10 minutes. Add the chopped green chilis, corn kernels, chopped tomatoes and oregano and cook for another 5 minutes. Pull the saucepan from the heat and stir in the shredded chicken and lime juice. Season with salt and pepper to taste. Serve hot.

Personal Notes:
Personal Notes:
Rory requested a recipe for Chicken Soup, so here is her Nana and Papa's favorite! Papa usually cooks it as a main course with plenty of shredded chicken. Papa made the recipe for Rory to taste during Spring Break in Berkeley; she loved it! (Nana and Papa like to chop jalapeņo chilis into our bowls to make it extra spicy.)




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