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How to Make Flan
Peruvian Arroz con Pollo
Chicken Soup Ranchero-Style
chicken soup ranchero-style
cans (14 oz each) low-sodium chicken broth
tablespoon finely chopped garlic
bag (1 lb) frozen mixed vegetables
frozen half-ears corn-on-the-cob (from 12-ct bag)
to 2 chipotle chiles in adobo sauce (from 7-oz can), finely chopped
dried bay leaves
cups hot cooked rice
cup shredded cooked chicken breast
lime, cut into 6 wedges, if desired
avocado, sliced, if desired
cup chopped fresh cilantro, if desired
In 4-quart saucepan, heat chicken broth and garlic over medium-high heat; cook uncovered 4 minutes, stirring occasionally.
Stir in mixed vegetables, corn-on-the-cob, chipotle chiles and bay leaves. Cover; cook about 30 minutes, stirring occasionally, until vegetables are tender. Meanwhile, make rice.
Just before serving, stir chicken into soup. Discard bay leaves. Fill each bowl with 1/2 cup rice, 1 ear corn and soup. Garnish with remaining ingredients.
Calories from Fat
% Daily Value
% Daily Value*:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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