Post by NancyRogers on Sept 22, 2002 7:54:25 GMT -6
Chicken Tortilla Soup
Boil 2 whole chicken breast (4 halves) with finely chopped celery, onion and bell pepper. Use chicken boullion or your other favorite spices.
Debone chicken and return to chicken stock.
At this point you may add cubed vegetables if you desire. 1 carrot, 1 potato and 1 chayote. Cook until tender.
Add 10 tortillas cut into fours. Cook until tortillas are soft. Be careful to not over cook once you have added the tortillas or they will become too soft.
***Instead of tortillas you may also use corn fritters.
Beat 5 eggs with 5 tablespoons of masa (finely ground corn flour) salt and pepper. Pour into hot lightly greased fry pan. Cook as if it were an omelett or crepe. When the mixture is no longer soft or runny, remove and cut into slices or cubes. Place in the soup.Continue cooking for 5 minutes on low heat. May be served with chopped cilantro on top.
Boil 2 whole chicken breast (4 halves) with finely chopped celery, onion and bell pepper. Use chicken boullion or your other favorite spices.
Debone chicken and return to chicken stock.
At this point you may add cubed vegetables if you desire. 1 carrot, 1 potato and 1 chayote. Cook until tender.
Add 10 tortillas cut into fours. Cook until tortillas are soft. Be careful to not over cook once you have added the tortillas or they will become too soft.
***Instead of tortillas you may also use corn fritters.
Beat 5 eggs with 5 tablespoons of masa (finely ground corn flour) salt and pepper. Pour into hot lightly greased fry pan. Cook as if it were an omelett or crepe. When the mixture is no longer soft or runny, remove and cut into slices or cubes. Place in the soup.Continue cooking for 5 minutes on low heat. May be served with chopped cilantro on top.