Recipe - Mexican Chicken Vegetable Soup With Bananas

4 pound Stewing chicken; cut up
One half cup Coarsely chopped onion
1 teaspoon Salt
4 cup Hot water
One half cup Chopped celery with leaves
1 cn (12oz) wholekernel corn
1 cn (16oz) tomatoes
4 Bananas; firm & greentipped
Salt and pepper; to taste

In large, covered kettle, over mediumlow 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 1inch slices.
Add cut or sliced up bananas to soup, continue cooking just until bananas are tender.
Serve immediately.

YIELD: 4 to 6 servings.
Posted to recipeludigest Volume 01 Number 304 by James and Susan Kirkland
kirkland@gj.net on Nov 24, 1997