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Thursday, June 20

Chicken Quesadilla Scrap Soup


- 1 lb chicken (scraps work great- more or less to taste)
- 3 cups chicken fat and/or cream of chicken soup
- 3 stalks of diced celery
- 1 diced onion
- 1 in. cut up tortillas to taste (I used 6 6'' ones- they inflate like dumplings during cooking)
- 1-2 cups Mexican Cheese
- 2 cups diced potatoes
- parsley, salt, pepper to taste
- 4 cups water

Boil potatoes, celery, raw chicken, and onion until nearly done then add everything together and heat on medium for 25 minutes. For a more pronounced cheesy taste wait to add cheese until last 5 minutes. 

** Diced green pepper optional

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