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Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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Mexican Chicken Soup

I'm almost out of my Passover stash of real chicken soup. Freezing the broth, I know I can transform it cross culturally. Today, I add white rice and shredded poached chicken breast to the stock. What makes it Mexican? The little plate of condiments on the side; diced avocado, tomato, sweet onion, jalapeno with chopped cilantro and a squeeze of lime. It is a great way to change up the Friday night starter course. Why not? It's fun!



Kosher Status: Meat
Number of servings: 4
Main Ingredient(s): Chicken
Preparation Time: 00:30
Cooking Time: 00:00
Skill Level: 1 - Easy (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


1 quart real chicken soup (see recipe archive)

1 cup cooked white rice

1 large chicken breast, poached and shredded

Condiments:

Enough to make little plates for each person:

  • Diced avocado
  • Diced sweet onion
  • Diced and seeded tomato
  • Minced jalapeno
  • Chopped cilantro
  • Lime wedges



Steps:

Heat the chicken stock and add shredded chicken breast. Heat through. Place a small amount of rice in each bowl. Add chicken broth with chicken breast. Sprinkle a little chopped cilantro on top. Serve with plate of condiments.



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