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Chicken Vegetable Soup with Bananas




Source of Recipe


the web


Recipe Introduction


Mexican


List of Ingredients




1 4-pound stewing chicken -- cut up
1/2 cup coarsely chopped onion
1 teaspoon salt
4 cups hot water
1/2 cup chopped celery with leaves
1 12-ounce can whole-kernel corn
1 16-ounce can tomatoes
4 bananas -- firm, green-tipped
Salt and pepper -- to taste

Recipe



In large, covered kettle, over medium-low heat, simmer chicken, onions,
salt and 4 cups of hot water for 2 hours or until chicken is tender.
Remove chicken to cutting board; cut meat from bones into chunks; discard
bones. Skim any fat from surface of broth. Add chicken, celery, corn and
tomatoes to soup. Continue simmering, covered, for 10 minutes. Season to
taste. Five minutes before serving, peel bananas, slice diagonally into
1-inch slices. Add sliced bananas to soup, continue cooking just until
bananas are tender. Serve immediately.

Serves : 4 to 6