Evening Edge
What’s For Dinner?
DEL.ICIO.US
Mexican Chicken Soup
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"My son is completing college applications, and his comment at dinner the other night was that he'll miss this meal most of all . . . because he's never had it except at home, " wrote Lynn Ford. "I teared up, but decided to write it down and be sure he knew how to make it before he went away to school next year."
-- Susan Puckett
Hands on time: Total time: 30 minutes Serves: 3
Ingredients:
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3 (14.5-ounce) cans chicken broth
8 raw chicken tenders
1 or 2 chicken bouillon cubes (see note)
1 10-ounce can RoTel diced tomatoes (with cilantro, chiles and lime juice)
1/2 cup long-grain rice
Instructions:
In a 3-quart heavy pot, bring two cans of broth to a boil. Add chicken tenders, reduce heat, cover and simmer 8-10 minutes. Remove chicken, cut into bite-size pieces and return to pot. (Or, in the pot, cut the chicken into bite-size pieces with kitchen shears.)
Add bouillon cubes and tomatoes. Bring to a rolling boil, add rice and cook for 15 minutes. Add final can of chicken broth and heat through. Stir well and serve.
Note: Due to the high sodium content, we used only one bouillon cube and found it plenty. We have also made it successfully with low-sodium bouillon cubes.
Add bouillon cubes and tomatoes. Bring to a rolling boil, add rice and cook for 15 minutes. Add final can of chicken broth and heat through. Stir well and serve.
Note: Due to the high sodium content, we used only one bouillon cube and found it plenty. We have also made it successfully with low-sodium bouillon cubes.
Notes:
We've made this several times, sometimes stretching an extra serving out of it by adding an extra can of broth and an extra quarter-cup rice.
Ford adds that she sometimes garnishes it with a sprinkling of Monterey Jack cheese, which would be welcome, though not necessary. Tortilla chips make a fine accompaniment.
For a healthful version, cut corn tortillas in quarters, spray them with vegetable oil and toasted them in the oven at 375 degrees for about 10 minutes.
Due to the high sodium content, we used only one bouillon cube and found it plenty. We have also made it successfully with low-sodium bouillon cubes.
Ford adds that she sometimes garnishes it with a sprinkling of Monterey Jack cheese, which would be welcome, though not necessary. Tortilla chips make a fine accompaniment.
For a healthful version, cut corn tortillas in quarters, spray them with vegetable oil and toasted them in the oven at 375 degrees for about 10 minutes.
Due to the high sodium content, we used only one bouillon cube and found it plenty. We have also made it successfully with low-sodium bouillon cubes.
Nutrition:
Per serving: 278 calories, (percent of calories from fat, 17), 34 grams protein, 20 grams carbohydrates, 2 grams fiber, 5 grams fat, 64 milligrams cholesterol, 1,509 milligrams sodium
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