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Mimi's mexican chicken soup

Yield: 1 Batch

Ingredients:

• 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

Instructions:

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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