Mexican Style Cream Of Chicken - cooking recipe

Ingredients

1 broiler-fryer (3 1/2 to 4 lb.)
7 c. water
3 small onions, cut into quarters
3 medium size tomatoes, peeled and cut into wedges
1/2 tsp. each: crushed dried hot pepper and ground cumin
2 c. whipping cream
salt and pepper
1/2 c. fresh cilantro (Chinese parsley)
flour tortilla strips

Preparation

In a 6 to 8-quart kettle, combine the whole chicken, water and onions.
Cover; bring to a boil over high heat, then reduce to medium and simmer until meat pulls easily from bones, about 1 hour.