Traveling Across
America

Mexican Chicken Soup

Home >> Recipes >> Soup Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

1 stewing chicken 4 to 5 pounds (cut up)
6 cups water
3 to 4 onion slices
3 stalks celery (cut up)
1 teaspoon salt
1/8 teaspoon pepper
1 can 16 oz. Tomatoes (cut up)
3 medium carrots (thinly sliced 1 to 2 cups)
1 medium onion (chopped 2 cups)
4 teaspoons instant chicken bouillon granules
1 small zucchini (thinly sliced 4 oz.)
1 cup frozen peas
1 small avocado (seeded, peeled, and sliced)

Directions:

In Dutch oven combine chicken, water, onion slices, celery, salt, and pepper. Simmer, covered, for 2 hours or till chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; return broth to Dutch oven. Add un-drained tomatoes, sliced carrots, chopped onion, and bouillon granules; simmer, covered, for 30 minutes or until the carrots are tender.

Meanwhile when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones. Cube chicken; add to broth along with zucchini and peas. Cover and simmer 10 to 15 minutes longer or till vegetables are tender. Just before serving, garnish with avocado slices.

Makes 10 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.