|
Post by Granny Smith on Mar 18, 2008 9:59:50 GMT -5
Mexican chicken soup recipe contributed by gayla
-------------------------------------------------------------------------------- 2 tablespoons canola oil 1 medium onion, chopped 1 medium rib celery, chopped 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon ground cumin 6 cups chicken broth, low-sodium canned 1/4 cup canned green chiles 1 (15 1/2-ounce) can, drained or frozen corn kernels 4 canned whole peeled tomatoes, roughly chopped 1 teaspoon dried oregano 1 cup cooked skinless shredded chicken breast 1/4 cup chopped fresh cilantro leaves Juice of 1 lime Kosher salt and freshly ground black pepper
Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin, and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the green chiles, posole, tomatoes, and oregano and cook for another 5 minutes.
Pull the saucepan from the heat and stir in the chicken, cilantro leaves, and lime juice. Season, to taste, with salt and pepper. Serve hot.
|
|