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Title: Mexican Chicken Vegetable Soup with Bananas Categories: Soups & ste, Poultry, Mexican Yield: 1 Servings 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 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 |