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