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Recipe Corner
This recipe comes from the Soups section of the “Taste of Lakewood Village” cookbook published by the Village People Committee. This cookbook is available at the Lakewood Village Town Hall.
Picante Chicken Soup
By Sue Seibold
1 cup chopped onion
1 medium green pepper, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
1 can (15-ounce) stewed tomatoes
2 ½ cups watercress1 can (15-ounce) pinto beans, undrained
2/3 to ¾ cup picante sauce
½ cup minute rice
1 teaspoon cumin
1teaspoon salt
Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper, and garlic in oil in a large pan until chicken loses its pink color.
Add remaining ingredients, simmer 20 minutes.
Garnish with cheese, green onion, sour cream and tortilla chips.
Makes 9 to 10 cups soup.
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