Meal: South of the Border Chicken Soup
Servings: 4
Prep Time: 90 minutes
Ingredients
2 1/2 lb potatoes
3 cups chicken stock
3 cups water
4 chicken breasts, cut into bite-sized pieces
3 large stalks celery, cut to lengths that fit in the Dutch oven
2 medium onions, chopped
2 bay leaves
1/2 tsp ground pepper
16 oz whole-kernel corn, drained
1 tsp salt
1/4 cup fresh lime juice
Directions
1. Peel 1 lb of the potatoes.
2. Combine water, stock, chicken, peeled potatoes, celery, onions, bay leaves and pepper in a Dutch oven.
3. Heat to boiling over high heat.
4. Reduce heat; cover and simmer until chicken is done and vegetables are tender, 20-30 minutes.
5. Strain out broth; discard celery and bay leaves; reserve chicken and onions.
6. In a separate bowl, mash potatoes with 1 cup broth.
7. Stir mashed potatoes into broth and return broth to Dutch oven.
8. Peel and chop remaining potatoes into bite-sized pieces.
9. Add chopped potatoes to broth; heat to boiling over high heat.
10. Reduce heat; cover and simmer until potatoes are tender, about 10 minutes.
11. Stir chicken, onions, corn, and salt into broth; heat through.
12. Stir lime juice into soup just before serving.
13. Garnish with chopped cilantro if desired.