Email to Gail      

Recipe Categories: JaneyCanuck's HOME PAGEAPPETIZERS Bars BarsandSquares BEEF BEVERAGES BREAD BREAKFAST CAKES CANDY CASSEROLES CHINESE COOKIES DESSERTS DRESSINGS FISHandSEAFOOD Frosting LOWFAT MARINADES MEATS Microwave MUFFINS OTHER PASTA PIES PORK POULTRY PRESERVES RICE SALADS SAUCES SEAFOOD SNACKS SOUP STUFFING VEGETABLES

Mexican Chicken Soup

Recipe Link: http://www.RecipeCircus.com/recipes/JaneyCanuck/mexsoup.htm

List of Ingredients





1 tsp olive oil
1 small onion, finely chopped
2 medium carrots, sliced
2 medium celery stalks, cut into 1/4 inch slices
2 cans chicken broth, skimmed of fat
1/8 tsp black pepper (I often use lemon pepper)
2 medium skinned, boneless chicken breast halves (10 oz)





Recipe




Make the Basic Chicken soup as directed but add 1/4 2 lime to the broth. When chicken is returned to the soup, add 1 cup fresh or frozen corn kernals. With a slotted spoon, remove lime from soup and squeeze juice into saucepan. Discard lime.

Serve with lime wedges, crushed tortilla chips and salsa sauce if you prfer.

Yields 4 main dishes.