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| Mexican Chicken Vegetable Soup With Bananas Recipe |
Category: Ethnic / Mexican
Rating:
N/A
Servings: 1
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Ingredients
4 lb stewing chicken; cut up
1/2 cup coarsely chopped onion
1 teaspoon salt
4 cup hot water
1/2 cup chopped celery with leaves
1 can (12-oz) whole-kernel corn
1 can (16-oz) tomatoes
4 bananas; firm & green-tipped
1 salt and pepper; to taste
Cooking Directions:
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 on Nov 24, 1997
mexican,poultry,soups&ste
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