The Farmer Family Cookbook

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This is to die for and absolutely everyone in my family loves it!!!

Ingredients

• Chicken parts, thighs, legs, wings, breasts, etc.
• Onion
• Pepper
• Salt to taste
• 1.50.125 quarts chicken broth
• 40.333333333333 tomatoes
• .50.0416666666667 onion
• 20.166666666667 cloves garlic
• Fresh serrano pepper
• Tortilla strips
• .50.0416666666667 avocado
• Limes
• Queso
• Sour cream
• 30.25 ears of corn - optional

Steps

1. Boil chicken parts in water with the onions, pepper and salt. Cool and remove chicken and strain the broth. You will need about 1 and 1/2 quarts broth.
2. Bone the chicken and reserve chicken until later. In a little oil fry about 15 or more tortillas cut in little strips, until very crispy, and reserve until later. Optional, but very good: cook 2-3 ears of corn on the grill until there are little charred marks on a few of the kernels, then remove kernels from the cob. In a blender, add small amount of water, 4 tomatoes, 1/2 onion, 2 cloves garlic, and blend, then pour in a pan and add 2 or more depending on hotness (we did 4) fresh serrano peppers, cut in little rings, the chicken and broth, and the corn (if you used it). Heat until boiling. Then in a bowl put a heaping pile of tortilla strips and about 1/2 of an avocado, chunked, and pour over broth mixture. Just as you are serving, squeeze 1/2 of a lime and a little (1/4 cup or so) crumbled queso and sour cream if you like.