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Mexican Chicken Soup

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  • 4 chicken breasts (bone in, skin on)
  • olive oil
  • salt & pepper
  • 1 cup chopped celery
  • 2 cups chopped onion
  • 1 cup chopped carrot
  • 48 oz chicken stock
  • large can diced tomatoes
  • 3-4 garlic cloves
  • 2-3 jalapenos
  • 1 tsp cumin
  • 1 tsp ground corriander
  • 1/2 cup cilantro
  • 3/4 cup white rice
  • lime
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  • 1

    1. Rub chicken breasts with olive oil, salt & pepper then bake in 350 degree oven for 35-40 min. Set aside and shred meat when cooled.

  • 2

    2. Saute onion, celery and carrots for 10 min. Add garlic for 30 seconds

  • 3

    3. Add chicken broth, tomatoes, jalapeno, cumin, and cilantro. Bring to a boil.

  • 4

    4. Add rice and boil for 25 min.

  • 5

    5. Add chicken and make sure heated through.

  • 6

    6. Serve with a squeeze of lime.

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