Mexican Chicken Lime Stew - cooking recipe

Ingredients

1 (3 lb.) chicken, cut up
1 (13 3/4 or 14 1/2 oz.) can chicken broth
6 c. water
1 c. chopped onions
3 whole garlic cloves
1 tsp. salt, divided
1/2 tsp. red pepper flakes
1 (14 oz.) can whole tomatoes, chopped
1/2 c. minced onion
1/4 c. chopped green chilies
1/4 tsp. chili powder
1 lime, halved, plus squeezed juice
1 (10 oz.) pkg. frozen whole kernel corn
1 c. cooked rice
lime slices (for garnish)
1/4 c. chopped fresh cilantro (for garnish)

Preparation

Combine the chicken, chicken broth, water, onions, garlic, 1/2 teaspoon of the salt and red pepper flakes in a Dutch oven.
Bring just to a boil.
Reduce heat and simmer gently for 45 minutes. Drain, reserving broth and chicken separately.
Remove meat from bones and dice; cover and refrigerate.
Freeze soup for 1 hour or refrigerate overnight.
Skim fat.
Combine the chicken broth, tomatoes, onion, green chilies, remaining 1/2 teaspoon salt and chili powder in a Dutch oven.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Add the lime halves and juice, corn, rice and chicken to Dutch oven.
Simmer for 5 minutes.
Remove lime.
Serve with cooked rice.
Garnish with lime slices and cilantro.
Yield: 10 cups.