Southwest Chicken Soup
4-5 quarts chicken broth
Diced Chicken
1c. rice
Small can of green chilies
2 cans of corn (frozen is ok too)
1 can of petite diced tomatoes
1-3 TBS. Chili Rojo
fresh cilantro
Boil chicken in 4-5 quarts of water season with minced garlic, onion, chicken boullion, and s&p. Skin and debone chicken and dice. Skim broth. Add rice, green chilies, tomatoes, corn, and chili rojo. Cover and simmer 30-40 minutes. Add more water if needed. before serving add fresh chopped cilantro, simmer 3-4 minutes and serve. Good served topped with finely shredded cheddar cheese and sour cream and a tortilla on the side. (Freezes well)