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Chicken Soup from the Yucatan Recipe

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This recipe for Chicken Soup from the Yucatan is from Mom's Recipe Collection (Naconna Barlow Shaffer), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 corn tortillas, cut in strips
olive oil
2 chicken breasts
1 small onion, chopped
6 black peppercorns
1 2" stick cinnamon
8 whole allspice
1 tbsp. chopped fresh oregano
4 cups chicken broth
1 tomato, peeled and chopped
2 tbsps. lime juice
1 green jalapeņo chile, peeled and chopped
4 lime slices
Directions:
Directions:
Fry the tortilla strips in olive oil until crisp. Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken and shred. Strain the broth and add enough water to make 1 quart of liquid. Then reheat the broth with the tomato, lime juice, and chile. Add the chicken and simmer until the chicken is hot. Place tortilla strips in the bottom of the bowl, add the soup, and garnish with lime slice.

This soup has excellent medical benefits for recovering from the common cold, influenza, sore or strep throat, fever, diarrhea, and general physical weakness due to exhaustion.
Number Of Servings:
Number Of Servings:
4

 

 

 

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