Mexican Chicken-Lime Stew

Yield: 10 cups

Prep: 20 mins
Freeze: 1 hr
Cook: 1 hr 20 mins

Ingredients

1 whole chicken (3 lbs.), cut up
1 14 1/2 ounce can chicken broth
6 cups water
1 cup chopped onions
3 whole cloves garlic
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 14 ounce can whole tomatoes, chopped
1/2 cup minced onion
1/4 cup chopped green chilies
1/2 teaspoon salt
1/4 teaspoon chili powder
1 lime, cut in half
1 10 ounce package frozen whole-kernel corn
1 cup cooked rice
Lime slices, for garnish
1/4 cup chopped fresh cilantro

Directions

1. Make Soup Base: Combine all soup base ingredients in Dutch oven. Bring just to boil, reduce heat and simmer gently, 45 minutes. Drain, reserve soup and chicken separately. Remove meat and dice, discard skin; cover and refrigerate. Freeze Soup Base 1 hour or refrigerate overnight; skim fat.

2. Make Stew: Combine Soup Base, tomatoes, the 1/2 cup onion, the chilies, 1/2 teaspoon salt, and the chili powder in Dutch oven. Bring to boil, reduce heat, and simmer 10 minutes. Squeeze juice from lime halves; add halves and juice to Dutch oven with corn, rice, and chicken. Simmer 5 minutes. Remove lime halves. Garnish with lime slices and cilantro. Makes 10 cups.

Tip

Nutrition Facts Per Cup of Chinese Noodle Soup: 185 calories, 3 g total fat, .5 g saturated fat, 76 mg cholesterol, 583 mg sodium, 19 g carbohydrates, 19 g protein

Variation

Chinese Noodle Soup: Prepare and chill Soup Base. Bring to boil. Add chicken; 1/2 pound sliced mushrooms (3 cups); 1/4 pound snow peas, sliced lengthwise (2 cups); 1 cup shredded carrots; 2 tablespoons soy sauce; 1 tablespoon grated fresh ginger; and 1/2 teaspoon Asian sesame oil. Return to boiling. Add 1 package (9 oz.) fresh angel-hair pasta and 1/2 cup diagonally sliced green onions. Cook, stirring, 2 minutes. Sprinkle with 1/4 cup chopped cilantro. Makes 10 cups.

Tip