Mexican Chicken Soup

• 1 whole chicken, cup up
• 8 medium potatoes peeled and cut in chunks or diced
• 1 cup regular rice
• 1 large can tomatoes (optional)
• 6 cloves garlic
• 2 large onions, diced
• 1 can green chiles (mild or hot, as our prefer)
• 1/2 to 1 tsp. oregano
• Salt and pepper to taste

1. Clean chicken, removing all possible fat and boil until tender.
2. Then set aside to cool.
3. Strain broth and put in refrigerator.
4. Fat will settle on top and you can skim it off later.
5. Prepare potatoes, onions, garlic and cook in water with oregano, salt, pepper and green chiles.
6. When mixture starts boiling add rice.
7. Cook 20 minutes.
8. Skin and debone and cut up the chicken.
9. Add it and cook another 10 minutes. Skim the grease off the broth and add to mixture.
10. Blend the tomatoes in a blender and add.
11. Heat mixture through.
12. Serve.

chicken, potatoes, regular rice, tomatoes, garlic, onions, green chiles, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140108 (may not work)