Though there are a dozen or more versions of this wonderful soup, here is one that was shared by Pilarica Platt with me. It's the version of her late mom, Tita Rita Bustamante. Believe you me, when Tita Rita cooked, she really cooked! She was one of the great cooks of her era!!! SOPA CARTUJA(pronounced w an “h” instead of a “j”)

1 whole big chicken breast (boiled and shredded, NOT diced)
2 big white onions (chopped finely)
2 cups day old bread (broken up into 1-inch pieces, NOT cubed)
4-5 cups chicken broth
1 Knorr chicken cube; salt and white pepper
3 Tbsp extra virgin olive oil
1 ½ cups cheese (cut into 1-inch cubes)
2 whole eggs (beaten slightly

PROCEDURE:

1.) Heat up your “cacerola” and pour in the olive oil. Saute the onions until translucent. Throw in your chicken and Knorr cube. Add bread and stir but do not mash it up.
2.) Add the broth and bring to a quick boil. Then allow to simmer over low heat for about 20 minutes. Should broth thicken too much due to the bread, just add more broth or water, a little at a time. Season to taste.
3.) Throw in your cheese and rapidly incorporate the eggs, stirring all the while as you pour it. Turn off heat and serve right away.
TIPS:

- Do not wait for the cheese to melt away. Stir in the
Eggs right away. You should be able to “feel” the
lumps of cheese on your palate.
- Any cheese will do, local or imported. Just as long as you don't use a creamy textured cheese.
- French bread is a better candidate for this awesome Soup!

Enjoy your Sopa Cartuja and a big hug from the Red Hot Mama!!!