diced 1 qt Homemade chicken broth 1/3 c Fresh lime juice or 1/4 c Lemon juice 1 Boneless chicken breast :
cooked and shredded 1 c Cooked rice 1 c Tomatoes
chopped 1/2 c Fresh cilantro :
chopped Salt and pepper
to taste :
GARNISH
Fresh cilantro :
chopped In large saucepan, heat oil and saute onion, garlic and bell pepper until softened and fragrant - several minutes. Add the chicken broth; bring to a boil. Add the fresh lime or lemon juice, chicken and rice and bring back to a boil. Add tomatoes and cilantro, then turn off heat immediately. Taste and add salt and pepper if desired. Serve immediately with cilantro sprinkled over top as a garnish to each bowl. From 1991 "Shepherd's Garden Seeds" catalog. Pg. 3. Electronic format by Cathy Harned.
How To make Mimi's Mexican Chicken Soup's Videos
How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
For an impressive summer soup, watch Martha Stewart make this delicious, creamy corn chowder. Four cups of corn stock and five ears of corn go into this satisfying dish. Serve this meal hot, and garnish it with chives and hot sauce if desired.
00:00 Introduction 00:21 How to Start The Stock 1:32 Prepping And Adding Potatoes 3:00 How To Thicken The Soup 4:21 Recombining The Separated Soup 4:46 How To Serve 5;38 Final Result
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How to Make Martha Stewart's Summer Corn Chowder | Martha's Cooking School | Martha Stewart
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PRINTABLE RECIPE & NUTRITION INFO:
Ingredients ▢2 slices thick cut bacon diced ▢1 medium onion diced ▢1 stalk celery sliced ▢1 teaspoon minced garlic ▢1 teaspoon salt ▢1/2 teaspoon dried thyme ▢1/4 teaspoon black pepper ▢3 cups low sodium chicken broth ▢4 medium potatoes diced ▢3 cups fresh or frozen corn ▢3/4 cup whole milk or cream ▢2 tablespoons corn starch ▢cheese, green onions, bacon bits as desired for serving
Instructions In a large soup pot over medium-high heat, cook bacon until browned. Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute. Stir in broth, scraping the bottom of the pot to remove any browned bits. Add potatoes and corn. Stir, bring to a simmer, and reduce heat to medium. Cover and cook for 15-20 minutes until potatoes are tender. Reduce heat to low. Combine milk and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly. Serve as desired.
Mimi’s Style Mexican Rice
The ingredients are as follows
1 cup Basmati rice 2.5 cups of beef broth 1 tsp cumin powder 1 tsp turmeric powder 1 tbsp granulated garlic 1 tsp oregano Salt and Pepper to taste 8 oz can of tomato sauce 3-4 cloves of garlic 1 white onion chopped 1/2 large red belle pepper 1 handful of chopped cilantro 1 small jalapeno 2 tbsp vegetable oil
Shahid Kapoor Sister Sanah Kapur masi Ratna Pathak Shah participates in her Chooda Ceremony ✨❤️????????