• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Mexican Chicken-Lime Stew

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • ---------------------------------SOUP BASE---------------------------------
  • 1 Whole chicken (3 lbs.); cut
  • -up
  • 1 cn Chicken broth; (13 3/4 or 14
  • -1/2 oz)
  • 6 c Water
  • 1 c Onions; chopped
  • 3 Cloves garlic; whole
  • 1/2 ts Salt
  • 1/2 ts Red pepper flakes
  • STEW: :
  • 1 cn Tomatoes (14 oz); chope
  • 1/2 c Onion; minced
  • 1/4 c Green chilies; chopped
  • 1/2 ts Salt
  • 1/4 ts Chili powder
  • 1 Lime; cut in half
  • 1 pk Frozen whole-kernel corn;
  • -(10 oz)
  • 1 c Cooked rice
  • Lime slices; for garnish
  • 1/4 c Fresh cilantro; chopped


1. Make Soup: Combine all ingredients in Dutch oven. Bring just to boil,
reduce heat and simmer gently, 45 minutes. Drain, reserve soup and chicken
separately. Remove meat and dice, discard skin; cover and refrigerate.
Freeze soup 1 hour or refrigerate overnight; skim fat.

2. Make Mexican Stew: Comvine Soup Base, tomatoes, onion, chilies, salt and
chili powder in Dutch oven. Bring to boil, reduce heat and simmer 10
minutes. Squeeze juice from lime halves; add halves and juice to Dutch oven
with corn, rice and chicken. Simmer 5 minutes. Remove lime halves. Garnish
with lime slices and cilantro. Makes 10 cups.

Per serving: 345 Calories; 1g Fat (3% calories from fat); 9g Protein; 77g
Carbohydrate; 0mg Cholesterol; 3074mg Sodium

NOTES : With this chicken in the pot, you can also make another soup,
Chinese Noodle. Make the soup a day ahead and skim off the fat.

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