| TACO SOUP 6 cups water or add just enough more to barely cover tops of vegetables 1 teaspoon salt 1 cup onions, diced ¼ inch pieces 1 cup celery, sliced thin 1 cup carrots, sliced ¼ inch pieces 1 cup cabbage, sliced and diced into 1 inch pieces 1 cup potatoes, peeled and diced ¼ inch cubes 2 Jalapeno peppers, diced fine without seeds 1 cup whole kernel corn, canned 2 cups tomatoes, canned and diced 1 (6-8 inch) zucchini, sliced thin 2 cups chicken broth 4-6 boneless chicken breasts In a heavy four-quart, stainless steel saucepan measure water and salt. Turn the burner on medium and begin to prepare the vegetables, chopping or slicing each vegetable in the order given and adding it to the boiling water so that the peppers, tomatoes and zucchini are the last to be added. Add chicken broth. Simmer on low for about 10 minutes or until vegetables are tender. While the vegetables are cooking, grill the chicken breasts in a frying pan or open grill three to four minutes on each side or until meat seems firm to the touch but not pink inside or too stiff and dry. Slice chicken into ½ inch strips and toss the equivalent of about ½ cup of chicken over the top of each two cup portion of soup. Serve with tortilla chips on the side. Makes 6-8 large servings. |
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