There is a large Jewish community in Mexico, where I've spent
many happy times. Of course, Chicken Soup is still a comfort-food staple there,
but it is very likely to be done according to the recipe below. Corn Tortilla
strips are a tasty change from the Egg Noodles to which Americans are
accustomed, and have the added advantage of adding a serving of whole grain food
to your diet.
6-8 Corn Tortillas, halved and cut in 1/4 inch strips
Vegetable Oil Spray
4 cups Chicken Broth (Ready-made will do)
2 cups prepared, medium heat Salsa
1 teaspoon Chili Powder
1/3 cup fresh-squeezed Lime Juice
2 cups shredded, cooked Chicken or Turkey
1/2 cup coarsely grated Carrots
1/2 cup finely shredded Cabbage
1/2 cup minced Cilantro, packed
1 ripe Avocado, cubed
Heat the oven to 400 degrees. Lightly spray the Tortilla Strips with Vegetable
oil, and toss to coat. Place the coated Tortilla Strips on a cookie sheet, and
bake for 5-10 minutes, until lightly browned. Set aside to cool until needed.
Place the Chicken Broth, Salsa, Chili Powder, Lime Juice, Chicken, Carrots, and
Cabbage in a large pan. Bring the contents of the pan to a boil over a medium
heat, and allow to boil for one minute.
Remove from heat, stir in the Cilantro, Avocado, and Tortilla Strips.
Copyright 2005 Eddy Robey
2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah
to the recipe list.