Country-Style Chicken Soup
From: Joan, New Jersey, USA
Comments: If desired, just before serving, wrap rolled tortillas into plastic wrap and microwave tortillas for 1 minute on 'MEDIUM'.
Servings: 4 to 6
  • 2 tablespoons [30 mL] lemon juice
  • 1 teaspoon [5 mL] Italian fine herbs
  • 1/2 pound [227 g] boned skinless chicken thighs
  • 4 cups [1 L] chicken broth
  • 2 medium potatoes, cut into small dices
  • 1/2 cup [115 g] grated Italian 4-cheese
  • 3/4 cup [190 mL] assorted frozen green peas, thawed
  • Salt and pepper, to taste
  • Freshly minced Italian parsley [optional]
  • 4 large flour tortillas
  • Preheat oven broiler.
  • Combine lemon juice with Italian fine herbs; brush onto chicken meat.
  • Broil chicken pieces for 5 minutes on each side, until it no longer pink inside; cut into fine strips.
  • Meanwhile, into a large casserole over medium-high heat, bring chicken broth to a boil.
  • Add potato dices; cook for 10 to 15 minutes.
  • Into a blender or a food processor, puree together potato dices in broth; pour back into casserole.
  • Stir in cooked chicken strips and grated Italian 4-cheese, stirring until cheese has melted.
  • Mix in thawed green peas; cook for a few minutes longer.
  • Season to taste with salt and pepper.
  • If desired, sprinkle with freshly minced Italian parsley.
  • Roll flour tortillas into cigar shapes and serve, along with soup.