Mexican Lime-Chicken Soup, 11/28/2011 - KATV - Breaking News, Weather and Razorback Sports

Mexican Lime-Chicken Soup, 11/28/2011

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Jill McCollum

Central Baptist College

 

2 tablespoons vegetable oil

1 large red bell pepper, chopped

1 large onion, chopped

1 teaspoon minced garlic

2 cans (14.5oz) Mexican style stewed tomatoes

2 limes

4 cans (14oz) chicken broth

3 cups chopped cooked chicken

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh or pickled jalapeno pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

Toppings:  shredded cheddar cheese, sour cream and lime wedges

 

Heat oil in a stock pot over medium-high heat.  Add bell pepper, onion and garlic; saute 3 minutes or until vegetables are tender.  Stir in tomatoes, and cook 2 minutes.  Cut limes in half crosswise.  Squeeze lime juice directly into vegetable mixture; add lime shells and chicken broth to soup.  Bring to a boil; reduce heat, and simmer 10 minutes.  Remove and discard lime shells.  Stir in chicken, cilantro, jalapeno, salt, and black pepper.  Cook 5 minutes or until thoroughly heated.  Serve with topping and garnish, if desired.  Makes 12 cups.

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