Side Pannel
Mexican Chicken Vegetable Soup with Bananas
Mexican Chicken Vegetable Soup with Bananas
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Poultry
Ingredients List
- 4 lb Stewing chicken; cut up
- 1/2 c Coarsely chopped onion
- 1 ts Salt
- 4 c Hot water
- 1/2 c Chopped celery with leaves
- 1 cn (12-oz) whole-kernel corn
- 1 cn (16-oz) tomatoes
- 4 Bananas; firm & green-tipped
- Salt and pepper; to taste
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.
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.
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