Sopa Mexicana

Mexican Soup Recipes

1 chicken breast w/ skin, bone 1 onion halved 8 peppercorns 1 bay leav 1 Tbsp veg oil 1/2 c tomato puree 1 Tbsp grated onion 2 qts chicken broth (from above breast: add cubes if necess.) 1/2 c cream 2 avocados in strips 4 oz cream cheese cubed fried tortilla strips chopped cilantro salt, pepper

Cook chicken breast in 3 quarts salted water with onion, peppercorns, bay leaf. When tender, drain off stock, dice. Sautee tomato puree and onion juice in fat. Add strained broth, season to taste. Let boil 15 min. Remove from heat. When ready to serve, stir in cream. Ladle into bowls and in small dishes pass chicken avocado, cream cheese, tortillas, cilantro.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004