What’s For Dinner?
Mexican Chicken Soup
(First star is lowest, fourth star is highest)
"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
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
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.
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.