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Categories:
chicken chicken broth water onions garlic salt red pepper tomatoes onion green chilies chili powder lime kernel corn rice lime fresh cilantro
Viewed: 107 - Published at: 2 years agoIngredients
- 1 (3 lb.) chicken, cut up
- 1 (13 3/4 or 14 1/2 oz.) can chicken broth
- 6 c. water
- 1 c. chopped onions
- 3 whole garlic cloves
- 1 tsp. salt, divided
- 1/2 tsp. red pepper flakes
- 1 (14 oz.) can whole tomatoes, chopped
- 1/2 c. minced onion
- 1/4 c. chopped green chilies
- 1/4 tsp. chili powder
- 1 lime, halved, plus squeezed juice
- 1 (10 oz.) pkg. frozen whole kernel corn
- 1 c. cooked rice
- lime slices (for garnish)
- 1/4 c. chopped fresh cilantro (for garnish)
Method
- Combine the chicken, chicken broth, water, onions, garlic, 1/2 teaspoon of the salt and red pepper flakes in a Dutch oven.
- Bring just to a boil.
- Reduce heat and simmer gently for 45 minutes. Drain, reserving broth and chicken separately.
- Remove meat from bones and dice; cover and refrigerate.
- Freeze soup for 1 hour or refrigerate overnight.
- Skim fat.
- Combine the chicken broth, tomatoes, onion, green chilies, remaining 1/2 teaspoon salt and chili powder in a Dutch oven.
- Bring to a boil.
- Reduce heat and simmer 10 minutes.
- Add the lime halves and juice, corn, rice and chicken to Dutch oven.
- Simmer for 5 minutes.
- Remove lime.
- Serve with cooked rice.
- Garnish with lime slices and cilantro.
- Yield: 10 cups.
