Directions (continued)

• discarding seasonings. Set aside 6 cups broth for the soup; save
• remaining broth for another use. Skim fat from soup broth. When cool
• enough to handle, remove chicken from bones; discard bones. Shred
• and set aside 3 cups chicken (save remaining chicken for another
• use).
• In a large stockpot, saute onion and celery in butter until onion is
• crisp-tender. Add garlic; cook 1 minute longer. Stir in the
• tomatoes, orange juice, cilantro, seasonings and reserved broth.
• Bring to a boil. Reduce heat; cover and simmer for 15 minutes or
• until vegetables are tender. Stir in the rice, beans and reserved
• chicken; heat through. Yield: 8 servings (3 quarts).