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RCP: Mexican Chicken Soup

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Cynthia Wenslow

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RCP: Mexican Chicken Soup

by Cynthia Wenslow » Mon Dec 03, 2007 10:31 pm

Recipe by Fran McCullough

(Being genetically challenged when it comes to cilantro, I just leave it out. I also reduce the amount of cheese since it has so much sodium.)

Mexican Chicken Soup

1 1/2 tbsp olive oil
1/2 med. onion, chopped
2 lg garlic cloves, minced
2 med zucchini, diced
1 bunch Swiss chard leaves, cut into ribbons and chopped
3 (13-ounce) cans low-sodium chicken broth
2 lg boneless chicken breasts, cut into bite sized pieces
2 canned chipotle peppers, rinsed, seeded, and minced'
Salt and pepper to taste
1 cup Monterey Jack cheese cubes
1/2 cup chopped cilantro leaves
1/2 avocado, diced

In a large saucepan or dutch oven over medium-high heat, warm the oil and when it's hot add the onion. Cook, stirring frequently, until it's soft, about 4 minutes. Add the garlic and stir for 1 minute.

Add the zucchini and chard, and cook, stirring, for another minute. Add the broth and bring the soup to a boil, then lower the heat and simmer for about 8 minutes.

Add the chicken pieces and the minced chile peppers and cook for another 5 minutes or until the chicken is cooked through. Season to taste with salt and pepper.

To serve, divide the cheese cubes among four deep soup bowls, ladle the soup over, and garnish with cliantro and avocado dice.
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Carrie L.

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Re: RCP: Mexican Chicken Soup

by Carrie L. » Tue Dec 04, 2007 1:50 am

[quote="Cynthia Wenslow"](Being genetically challenged when it comes to cilantro, I just leave it out. [quote]

Cynthia, you live in the SouthWest and don't like Cilantro?? (Which emoticon would you use to illustrate a "gasp?" This one: :o or this one :shock:? )
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Bob Ross

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Re: RCP: Mexican Chicken Soup

by Bob Ross » Tue Dec 04, 2007 2:34 am

Thanks very much, Cynthia -- I'll double the cilantro to make up for the plants you don't use. :)

Looks like a very nice version of chicken soup, and totally new to me.

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