Mexican Chicken Soup with Avocados
Jennifer Lindahl
ingredients
- 8-12 cups chicken broth/water combination
- 3 bone in, skin on chicken breasts
- 4 carrots, halved crosswise
- 1 large onion, halved
- 1 T Kosher salt
- 1 1/2 cups long grain white rice
- 1/4 t pepper
- 2 avocados
- 1/2 cup fresh cilantro leaves
- 3 limes, halved
directions
- 1
Place chicken in large pot and cover with 8-12 cups of broth/water. Add carrots, onion, and salt. Boil then reduce heat and simmer, uncovered for one hour. Remove chicken, onions, carrots. Add rice to broth and simmer 20 minutes.
- 2
Shred chicken, discard skin, bones, onions, and carrots. Add meat and pepper to the broth. Heat three minutes. Scoop avocados into bowls and ladle soup over top. Sprinkle cilantro and squeeze limes on top.
Source: Jennifer Lindahl
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews