Mexican Chicken-Lime Stew

Recipe Ingredients

		**soup base**
1		Chicken - (3 lbs.), cut up
1		Chicken broth - (13 3/4 or 14 1/2 oz
6 cups	1422ml	Water
1 cup	62g / 2.2oz	Onions - chopped
3		Garlic - whole
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Red pepper flakes
1		Tomatoes - (14 oz), chopped
1/2 cup	31g / 1.1oz	Onion - minced 1/4 cup - chopped 1/2 te
		Green chilies
1		Lime - cut in half
1		Frozen whole-kernel corn - (10 oz)
1 cup	160g / 5.6oz	Cooked rice
		Lime slices - for garnish
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped

Recipe Instructions

1. Make Soup: Combine all ingredients in Dutch oven. Bring just to boil, reduce heat and simmer gently, 45 minutes. Drain, reserve soup and chicken separately. Remove meat and dice, discard skin; cover and refrigerate. Freeze soup 1 hour or refrigerate overnight; skim fat.

2. Make Mexican Stew: Combine Soup Base, tomatoes, onion, chilies, salt and chili powder in Dutch oven. Bring to boil, reduce heat and simmer 10 minutes. Squeeze juice from lime halves; add halves and juice to Dutch oven with corn, rice and chicken. Simmer 5 minutes. Remove lime halves. Garnish with lime slices and cilantro. Makes 10 cups.

Source:
LHJ

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