Georgianna'S Tortilla Soup - cooking recipe

Ingredients
    1 roasting chicken (4 to 5 lb.)
    1 large onion, chopped coarse (1 c.)
    3 medium size ribs celery, chopped coarse (3/4 c.)
    2 Tbsp. chopped fresh parsley
    1/4 c. loosely packed fresh cilantro leaves, chopped
    1 c. shredded Monterey Jack cheese (4 oz.)
    8 c. water
    1 large carrot, chopped coarse (3/4 c.)
    6 (5 to 6-inch) corn tortillas
    1 avocado, peeled and cut in 1/2-inch pieces or sliced thin
Preparation
    Put chicken in a 4 or 5-quart pot.
    Add water and bring to a boil.
    Skim off foam that rises to surface.
    Reduce heat, cover and simmer 1 1/2 hours or until chicken is very tender.
    Remove from broth and refrigerate separately overnight.

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