Mexican Chicken Soup With Condiments

Recipe Ingredients

2 tablespoons	30ml	Salad oil
1 tablespoon	15ml	Onion - thinly sliced (large)
1		Garlic clove - pressed or minced
3		Dried hot red chilies (small)
1 1/2 teaspoons	7.5ml	Ground cumin
2 1/2		Regular-strength chicken broth
1/2 teaspoon	2.5ml	Dry oregano leaves
1		Broiler-fryer chicken - (3 to 3 1/2 lbs) - cut up
2		Carrots - peeled, and (large)
		Cut into 1/4"-thick slices
1/3 cup	53g / 1.9oz	Long-grain rice
2 cups	474ml	Chayotes or zucchini (medium)
		Salt - to taste
		Condiment Suggestions
1		Lime - (to 2) - cut in wedges
2		Tomatoes - cored and diced (small)
1/3 cup	78ml	Homemade or bottled salsa
1/3 cup	5.3g / 0.2oz	Fresh cilantro (coriander) sprigs

Recipe Instructions

Pour oil into a 5- to 6-quart pan and place over medium heat. Add onion, garlic, chilies, and cumin. Stir until onion is limp. Add broth, oregano, and all chicken except breast pieces. Cover and simmer 20 minutes. Add carrots, rice, and chicken breasts. Cover and continue simmering until breast is no longer pink when cut in thickest part, about 15 minutes longer.

Remove from heat. Lift out chicken pieces and, when cool enough to handle, remove skin and bones; discard. Tear meat into bite-size pieces. (If made ahead, cool, cover soup and chicken, and chill. Lift off and discard solid fat on soup.)

Scrub chayotes and cut, including the edible seed, to make 1/2-inch cubes (or cut zucchini into 1/2-inch cubes). Bring soup to simmering; add chayote and chicken. Simmer, covered, until chayote is tender when pierced, 5 to 10 minutes. Skim off and discard fat. Add salt to taste. Ladle into bowls and offer condiments to add to each serving.

This recipe yields 4 to 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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