Categories: Soup

Ingredients

• 3 to 3 1/2 lbs. chicken
• 2 tomatoes, chopped
• 1 jalapeno, chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 3 limes
• 2 tsp. Worcestershire
• 1 onion, chopped
• 1/2 cup red pepper, chopped
• 1 tsp. green chiles, chopped
• 1/4 cup corn
• 1 tsp. garlic, minced
• 1/4 cup long-cooking rice, uncooked
• Salt to taste
• 1/2 tsp. pepper
• Garnish: diced avocado, shredded Mexican-blend cheese, tortilla strips

Directions

1. Cover chicken with water in a stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer for about an hour, until chicken is very tender. Remove chicken to a plate, reserving 4 cups broth in stockpot. Let chicken cool slightly. To reserved broth, add tomatoes, jalapeno, cilantro, lime juice and Worcestershire; simmer for 45 minutes. Meanwhile, chop half the chicken meat and set aside; reserve the rest for another recipe. Stir in remaining ingredients except garnish; simmer an additional 20 minutes. Stir in chopped chicken. Garnish individual soup bowls as desired.

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