Napa Dave's Mexican Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A delightful combination of ingredients and easy to make as well. And if you are feeling under the weather, this will cure what ails you (just ask your mother!) Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
1 red bell pepper, diced |
4 cups chicken broth |
1/3 cup lime juice (fresh) |
1 cup cooked chicken (diced- one breast) |
1 cup rice (precooked) |
1 cup tomato, chopped |
1/2 cup cilantro, chopped |
salt and pepper |
Directions:
1. In a large saucepan heat the oil and saute the onion, garlic and bell pepper until soft and fragrant (this takes several minutes).
2. Add the chicken broth and bring to a boil.
3. Now add the lime juice, chicken and rice and wait for the mixture to boil again.
4. Throw the tomatoes and cilantro and turn off the heat. Season with the salt and pepper and serve.
5. I like to cut corn tortillas into thin strips with scissors and spray with PAM. I then bake in a hot oven for about 15 minutes until well toasted and sprinkle on top of the soup to serve!
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