Mexican Chicken Soup

1. 1

   Clean chicken, removing all possible fat and boil until tender.

2. 2

   Then set aside to cool.

3. 3

   Strain broth and put in refrigerator.

4. 4

   Fat will settle on top and you can skim it off later.

5. 5

   Prepare potatoes, onions, garlic and cook in water with oregano, salt, pepper and green chiles.

6. 6

   When mixture starts boiling add rice.

7. 7

   Cook 20 minutes.

8. 8

   Skin and debone and cut up the chicken.

9. 9

   Add it and cook another 10 minutes. Skim the grease off the broth and add to mixture.

10. 10

    Blend the tomatoes in a blender and add.

11. 11

    Heat mixture through.

12. 12

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.