MOMA MORENO'S CHICKEN GREEN CHILI SOUP
Edwardo’s was a Mexican restaurant on East CDA Lake Drive.
Moma Moreno made this soup, that I had twice a week.
It’s spicy and delicious.
Original recipe by Moma Moreno, but embellished by Chic.
INGREDIENTS:
Rotisserie Chicken
1 large white onion
1 large red Onion
3 sprigs of salad onion
5 Sweet peppers
A small or large can of minced mild diced peppers, depending how hot you want it to be.
Water
Juanita’s taco chips
PREP
Debone the chicken and store in a plastic bag in the refrigerator.
Boil all remaining chicken parts for at least 3-4 hours.
Remove all solids and strain thru cheese cloth.
Cut into thirds, lengthwise and brush sweet peppers with in olive oil, broil until the skins are charred.
After cooling, remove skin and cut into strips.
Fry up all the other veggies in a fry pan until they start to get soft.
Add all cooked ingredients together, and cook for about 30 minutes.
Use the Juanita’s taco chips as spoons.
Enjoy
Moma Moreno made this soup, that I had twice a week.
It’s spicy and delicious.
Original recipe by Moma Moreno, but embellished by Chic.
INGREDIENTS:
Rotisserie Chicken
1 large white onion
1 large red Onion
3 sprigs of salad onion
5 Sweet peppers
A small or large can of minced mild diced peppers, depending how hot you want it to be.
Water
Juanita’s taco chips
PREP
Debone the chicken and store in a plastic bag in the refrigerator.
Boil all remaining chicken parts for at least 3-4 hours.
Remove all solids and strain thru cheese cloth.
Cut into thirds, lengthwise and brush sweet peppers with in olive oil, broil until the skins are charred.
After cooling, remove skin and cut into strips.
Fry up all the other veggies in a fry pan until they start to get soft.
Add all cooked ingredients together, and cook for about 30 minutes.
Use the Juanita’s taco chips as spoons.
Enjoy