|
CHICKEN
SOUP
| Chicken
breasts |
1 lb |
| Chili
powder |
3 tbsp |
| Garlic
paste |
2 tsp |
| Onion |
1 |
| Bell
pepper |
1 |
| Tomato |
2 |
| Cooked
rice |
1/2 cup |
| Cilantro |
1/2 cup |
| Oil |
3tsp |
| Salt |
|
- In a pan add chicken breasts. Salt, cover with
water, bring to boil, loosely cover.
- Cook
over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
- When cooled, take and cut into strips.
- Cut
onion and bell peppers into strips and set aside.
- In
same pot add oil, sauté, onion, bell peppers, sliced then quarter.
- Cooking
over low heat. Add chicken, cooking 3 or 4 more minutes.
- In blender add tomatoes, chili powder, garlic paste, cumin.
- Pour
mixture in pan along with rice and broth.
- Bring
to boil, cover and simmer over medium heat about 15 or 20 minutes, salt to
taste.
- Add
Cilantro just before serving.
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