Chicken is an essential ingredient in so many of our favorite recipes, from pot pies to soup, casseroles to grilled favorites. Versatile, economical and easy to prepare, it's no wonder we're always on the hunt for a new way to fix it! Whether you prefer the oven, skillet or slow cooker, tenderloins or drumsticks, we're gathering them all up today!
So, tell us...
What are your favorite CHICKEN recipes?
Share 'em all in today's Recipe Round-Up!
(More of a beef lover? Check out last week's Round-Up!)
This savory soup appears in our cookbook, Fresh from the Farmstand...spice up tonight's dinner with this zesty dish!
Chicken, Lime & Tortilla Soup
Lisa Lankins of Mazatlán, Mexico shared this recipe with us. She writes, "I've been making this soup for ages, and since I moved here several years ago, it has taken on the real flavors of Mexico. I've made a few changes to make it easier for everyone up north!"
3 to 3-1/2 lbs. chicken
2 tomatoes, chopped
1 jalapeño pepper, chopped
1/4 c. fresh cilantro, chopped
juice of 3 limes
2 t. Worcestershire sauce
1 onion, chopped
1/2 c. red pepper, chopped
1 t. green chiles, chopped
1/4 c. corn
1 t. garlic, minced
1/4 c. long-cooking rice, uncooked
salt to taste
1/2 t. pepper
Garnish: diced avocado,
shredded Mexican-blend
cheese, tortilla strips
Cover chicken with water in a stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer for about an hour, until chicken is very tender. Remove chicken to a plate, reserving 4 cups broth in stockpot. Let chicken cool slightly. To reserved broth, add tomatoes, jalapeño, cilantro, lime juice and Worcestershire sauce; simmer for 45 minutes. Meanwhile, chop half the chicken meat and set aside; reserve the rest for another recipe. Stir in remaining ingredients except garnish; simmer an additional 20 minutes. Stir in chopped chicken. Garnish individual soup bowls as desired. Serves 6.
Click here for a printable version of this recipe.
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