RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Chicken-Cilantro Soup - meat
4 whole skinless, boneless chicken breasts 2 tablespoons minced, peeled garlic 1-1/2 teaspoons dried leaf oregano, crumbled 1 to 2 red potatoes, scrubbed, cut in 1/2-inch cubes (1 cup) 1 cup sliced, peeled carrots 1 cup thinly sliced celery 1 small onion, diced 1 bay leaf 1 cup diced red bell pepper 1/2 cup thawed frozen corn 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons minced fresh cilantro leaves 1 large tomato, skinned, seeded and diced In 5-quart stockpot, heat chicken stock to a boil; Add chicken breasts; reduce heat and simmer 25 minutes or until chicken is cooked. Skim off foam as it forms. Remove chicken breasts; cool Add garlic, oregano, potatoes, carrots, celery, onion, bay leaf, bell pepper, corn, salt and black pepper. Simmer 30 minutes or until vegetables are tender. Cut cooled chicken into 1/2-inch cubes; stir into soup with tomato and cilantro. Correct seasoning as needed. Remove and discard bay leaf. Ladle into warmed soup crocks. 6 servings. ------------ Chef's Tips What's Cookin' San Antonio
