MIMI'S MEXICAN CHICKEN SOUP

      Title: MIMI'S MEXICAN CHICKEN SOUP
  Categories: Harned 1994, Poultry, Rice/grains, Soups, Vegetables
       Yield: 1 Batch
  
       1 tb Vegetable or olive oil
       1    Onion; chopped
       2    Garlic cloves
            -- finely chopped
       1 lg Red bell pepper; diced
       1 qt Homemade chicken broth
     1/3 c  Fresh lime juice or
     1/4 c  Lemon juice
       1    Boneless chicken breast
            -- cooked and shredded
       1 c  Cooked rice
       1 c  Tomatoes; chopped
     1/2 c  Fresh cilantro; chopped
            Salt and pepper; to taste
 
 MMMMM--------------------------GARNISH-------------------------------
            Fresh cilantro; chopped
  
   In large saucepan, heat oil and saute onion, garlic and bell pepper
   until softened and fragrant - several minutes. Add the chicken broth;
   bring to a boil.  Add the fresh lime or lemon juice, chicken and rice
   and bring back to a boil.  Add tomatoes and cilantro, then turn off
   heat immediately. Taste and add salt and pepper if desired.
   
   Serve immediately with cilantro sprinkled over top as a garnish to
   each bowl.
   
   Yield: 4 to 6 servings.
   
   From 1991 "Shepherd's Garden Seeds" catalog.  Pg. 3. Electronic
   format by Cathy Harned.
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