| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Dutch | Chicken, Family & fr | 1 | Servings |
INGREDIENTS
| 7 | c | Water |
| 3 | lb | Broiler-fryer chicken; cut up |
| 1 | md | Onion; halved |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | Flour tortillas; (about 7" in diameter), cut in 1-inch strips, up to 5 | |
| 1/4 | c | Unsifted flour |
| 8 | oz | Borden sour cream |
| Chopped parsley or paprika |
INSTRUCTIONS
In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil. Cover and simmer 1 hour or until tender. Remove chicken from broth; cool. Bone chicken; return to broth. Bring to a boil. Drop about 1/4 of the tortilla strips in boiling broth to cover surface; cover and simmer 2 minutes. Repeat until all strips are added. Remove from heat. Blend flour into sour cream; slowly stir into broth and heat through, stirring constantly. Garnish with chopped parsley. Refrigerate leftovers. Makes 4 to 6 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 21, 1998
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