Caldo De Pollo (Chicken Soup)

South Texas Mexican Cookbook p.20

Ingredients:

• 4½-5 lb. stewing chicken, cut up
• 1 tablespoon salt
• 2 quarts water
• 1 teaspoon mixed spices (peppercorn and cumin)
• 1 cup carrots, sliced circles
• ¼ cup celery, diced
• 2 cups potatoes, cubed
• 1 garlic clove
• tomato, chopped (optional)

Instructions:

1. In 4-quart Dutch oven combine chicken, water, salt and spices. Bring to boiling. Reduce heat; simmer, covered for 20 minutes.
2. Add remaining ingredients. Simmer 20 minutes.
3. Serve with Tortilla De Masa or Tortillas De Manteca.

Serves 6 to 8.