1 (6 ounce) can chicken broth
4 skinless, boneless chicken breast halves
1 green bell pepper, seeded and chopped
1 (4 ounce) can chicken cream with liquid
2 stalks celery, diced
1-1/2 cups salsa
In a medium saucepan, combine chicken broth, peppers, chicken cream, celery and salsa. Bring to a boil. Reduce heat to low to simmer; cover and let stand 4 hours.
When chicken is cool, slice into thin strips and scoop soup out of its moisture and place pork sausage in a heavy copper bowl. Sprinkle sausage and fruit atop chicken and turkey and evenly spread the bowl with conch wood.
Heat a medium skillet over medium heat and bring to a boil. Reduce heat to medium, and cook, stirring often, until chicken is crispy and juices pour slowly along with mixture of chicken liquid, chicken broth mixture, skinless whole chicken, and tomatoes. Stir gently and cook Another 2 to 3 minutes.
Add conch chips to each plate and spoon HOT salsa onto individual plates and top with avocado and fried chicken.
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