Mexican Chicken Soup Recipe
Do not fear when you have to impress a crowd. This Mexican Chicken Soup recipe is a lifesaver. There is not a single month when I don't serve this yummy Appetizer! The goodness of Chicken makes Mexican Chicken Soup a healthy treat. You will be ever grateful to the Mexican people for sharing this addictive Mexican Chicken Soup recipe with the world! Is there a higher crime than reading about this Mexican Chicken Soup and not trying it out?
Ingredients
1 2 1/2-pound broiler-fryer, cut up
1 onion, quartered
1 carrot, quartered
2 cloves garlic, crushed
1 1/2 quarts water
3 tablespoons vegetable oil
1 medium-sized onion, finely chopped
1 celery stalk, finely chopped
1 1-pound can whole tomatoes
2 cups cubed winter squash, such as butternut, acorn, or hubbard
1/4 cup brown rice
1 10-ounce package frozen peas
1 20-ounce can chick-peas, drained
2 teaspoons ground coriander
1/4 cup chopped parsley
1 teaspoon salt
1 4-ounce can jalapeno peppers, seeded and chopped
Directions
1. Put the chicken, onion, carrot, garlic, and water in a heavy kettle or Dutch oven. Bring to a boil, cover, and simmer for 45 minutes, or until the chicken is tender. Cool until the chicken can be handled. Remove and discard the skin and bones and cut the meat into bite-sized pieces. Strain the broth and reserve.
2. Meanwhile, heat the oil in a heavy kettle and saute the onion and celery until tender but not browned. Add the tomatoes with their juice, the reserved broth, squash, and rice. Bring to a boil, cover, and simmer for 40 minutes, or until the rice is tender.
3. Add the peas, chick-peas, coriander, parsley, salt, jalapeno peppers, and chicken. Reheat.
2. Meanwhile, heat the oil in a heavy kettle and saute the onion and celery until tender but not browned. Add the tomatoes with their juice, the reserved broth, squash, and rice. Bring to a boil, cover, and simmer for 40 minutes, or until the rice is tender.
3. Add the peas, chick-peas, coriander, parsley, salt, jalapeno peppers, and chicken. Reheat.
