| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Poultry, Soups & ste |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Stewing chicken, cut up |
| 1/2 |
c |
Coarsely chopped onion |
| 1 |
t |
Salt |
| 4 |
c |
Hot water |
| 1/2 |
c |
Chopped celery with leaves |
| 1 |
|
12-oz whole-kernel corn |
| 1 |
|
16-oz tomatoes |
| 4 |
|
Bananas, firm & green-tipped |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
In large, covered kettle, over medium-low heat, simmer chicken,
onions, salt and 4 cups of hot water for 2 hours or until chicken is
tender. Remove chicken to cutting board; cut meat from bones into
chunks; discard bones. Skim any fat from surface of broth. Add
chicken, celery, corn and tomatoes to soup. Continue simmering,
covered for 10 minutes. Season to taste. Five minutes before serving,
peel bananas, slice diagonally into 1-inch slices. Add sliced bananas
to soup, continue cooking just until bananas are tender. Serve
immediately. YIELD: 4 to 6 servings. Posted to recipelu-digest Volume
01 Number 304 by James and Susan Kirkland <kirkland@gj.net> on Nov 24,
1997
A Message from our Provider:
“People disappoint. God doesn’t.”