Sopa de Conejo (Rabbit Soup)


Meat From 1 Medium Rabbit (Cooked and Cubed)

1 Stick of Butter
1 Large Onion (Chopped)
1 Large Can Rotel Diced Tomatoes (Mild or Hot)
Chicken Broth and Water
Salt and Pepper (To Taste)
Cilantro or Parsley (Chopped Fine)
Grated Colby/Jack Cheese
Tortilla Chips



In large soup pot, place rabbit meat, oleo, onion, tomatoes, chicken broth and water (fill empty tomato can with half chicken broth and half water and add to pot). Add salt and pepper to taste. (More chicken broth may be added if desired.)

Bring to a boil and simmer on low for 30 minutes.

Place 6-8 tortilla chips into bottom of soup mug or bowl.

Ladle hot soup over chips.

Top with desired amount of cheese and cilantro.

Serve hot with extra tortilla chips.