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Mexican Chicken Soup

Fresh.n.Natural's picture
Ingredients
  Broiler fryer 2 1⁄2 Pound
  Onion 1 , quartered
  Carrot 1 , quartered
  Garlic 2 Clove (10 gm), crushed
  Water 1 1⁄2 Quart
  Vegetable oil 3 Tablespoon
  Onion 1 Medium, finely chopped
  Stalk celery 1 , finely chopped
  Canned whole tomatoes 1 Pound (1 Can)
  Cubed winter squash 2 Cup (32 tbs), cubed (Such As Butternut Acorn / Hubbard)
  Brown rice 1⁄4 Cup (4 tbs)
  Frozen peas 10 Ounce (1 Package)
  Canned chickpeas 20 Ounce (1 Can)
  Ground coriander 2 Teaspoon
  Chopped parsley 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Canned jalapeno peppers 4 Ounce, seeded and chopped (1 Can)
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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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