MEXICAN CHICKEN SOUP

FOUR SERVINGS:

3 CHICKEN BREASTS (BONES OPTIONAL)
2 ½ LITERS OF WATER
3 POTATOES (PEELED AND CUT INTO QUARTERS OR SMALL SQUARE PIECES)
4 CARROTS (PEELED AND CUT INTO MEDIUM-LENGTH PIECES TO FACILITATE COOKING)
1 STEM OF CILANTRO
2 GoodFarms™ ROMA TOMATOES
2 CLOVES OF GARLIC
1 WHITE ONION
SALT (TO TASTE)

1. WRAP THE TOMATOES IN FOIL AND THEN COOK THEM WITH THE FLAME OF A STOVE FOR 5 MINUTES ON A MEDIUM SETTING. AFTERWARD, REMOVE THEM FROM THE FOIL AND MIX THEM IN A BLENDER.

2. WASH THE CHICKEN BREASTS WITH WATER, THEN CUT THEM INTO SMALLER PARTS SO THEY BOIL MORE EASILY.

3. PUT THE WATER AND THE CHICKEN IN A POT AND PLACE IT ON A STOVE. TURN THE STOVE TO A HIGH HEAT SETTING AND ADD THE TWO CLOVES OF GARLIC, THE WHOLE WHITE ONION, AND SALT TO TASTE. PUT A COVER ON THE POT AND WAIT UNTIL THE WATER IS BOILING, THEN REMOVE THE COVER AND CLEAN OFF THE DARK FOAMY CHICKEN RESIDUE THAT RISES TO THE TOP. WHEN DONE, SWITCH THE HEAT SETTING TO LOW.

4. ADD THE TOMATO MIX AND THE CARROTS TO THE POT, THEN REPLACE THE COVER AND WAIT FOR 3 MINUTES. NOW ADD THE POTATOES AND THE STEM OF CILANTRO, THEN KEEP IT COVERED UNTIL THE CARROTS AND THE POTATOES ARE TENDER, BUT STILL A LITTLE FIRM.

ADDING EXTRA FLAVOR:

3 CHOPPED SERRANO PEPPERS
½ CHOPPED WHITE ONION
LIME JUICE
(IF YOU ENJOY YOUR FOOD SPICY, THEN GRAB A BOWL OF SOUP AND ADD THE EXTRA FLAVOR!)

Suggested cookware:

Cutting Board
Knife
Peeler
Spoon
Blender
Cooking Pot
Foil

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