6 Mission® Fajita Size Flour Tortillas 1 (3-4) lb. Chicken cut into pieces (remove skin and excess fat) 1 Onion chopped 2 cups Celery sliced 1-1/2 tsp. Salt 1/4 tsp. Pepper 1/4 tsp. Thyme leaves 1 cup Carrots sliced
1. Place chicken, onions, half the celery, salt, pepper and thyme in a large pot. Immerse completely with water bring to a boil. Reduce heat to low and simmer (covered) for 1 hour. 2. Take the chicken out of the pot and remove the meat from the bones (set aside). Place bones back in pot and continue cooking for 1 hour longer. 3. Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer. 4. Stir in cooked chicken and top with tortilla pieces. Simmer for 5 minutes longer. Serve soup with remaining tortillas.
Enjoy this delicious tortilla soup Mexican recipe!