12 July 2011

Mexi-Chicken Soup

Mexi-Chicken Soup
1 whole cut up chicken
stock or bouillon and water
1 can tomato sauce
1 pkg taco seasoning
veggies (mexicorn, carrots, celery, onions, diced tomatoes)

Remove excess fat and skin from chicken. Place chicken in a big stock pot and cover liberally with stock or bouillon and water and cook on medium heat for about 30 -45 minutes. Add veggies, tomato sauce and seasonings and cook another 30 minutes or until veggies are done and the chicken falls off the bone. Remove bones from chicken and return meat to soup. Using a pizza cutter, slice tortillas into strips and bake until slightly crispy. Crispy tortilla strips and cheese make great toppings. Any leftovers can easily be revamped by adding pasta or rice or dumplings.

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