"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mexican Chicken Soup Recipe

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

Theresa Rogers
Added: Thursday, September 22, 2005


2 T cannola oil
1 med. onion, chopped
1 med rib of celery, chopped
2 garlic cloves, minced
1 T chili powder
1 tsp. ground cumin
6 c. chicken broth, canned-low sodium
1/4 c. canned green chilis
1 15 1/2 oz can drained hominy, drained or use frozen corn kernals
4 whole peeled tomatoes canned, roughly chopped
1 tsp. dried oregano
1 c. cooked skinless shredded chicken breast
1/4 c. chopped cilantro leaves
Juice of 1 lime
Kosher salt and freshly ground black pepper.

Heat oil in med. pan over med. heat. Add onion, garlic, celery, chili powder and cumin. Cook about 5 minutes, add broth and bring to a boil. Reduce heat slightly and simmer uncovered for 10 minutes. Add the chilis, hominy, tomatoes, and oregano, cook another 5 minutes. Remove from heat, stir in chicken, cilantro and lime juice. Season to taste with salt and pepper. Enjoy!

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Number Of Servings:
Serves 4




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