MEXICAN CHICKEN SOUP
Moving into the cold nights of fall and early winter, this makes excellent comfort food with the soothing properties of chicken soup with just enough kick to make it interesting and fun. Always a hit with the kids, too, though they like it light on the garnishes. I saw a friend eating a chicken soup at a Mexican restaurant and...
Provided by Brian Blackley
Categories Chicken Soups
Time 1h45m
Number Of Ingredients 14
Steps:
- 1. Combine tomatoes, onion, bell pepper, jalapenos, lime juice, cilantro, salt and pepper in a bowl. Stir, mixing flavors together. Set aside.
- 2. Boil chicken breasts in a boiler with two quarts of water about 10-15 minutes, until cooked through. Discard water and set aside chicken to cool.
- 3. Put chicken broth and tomato mixture into the same boiler (washing not necessary). Set on high heat for 10 minutes.
- 4. Shred chicken breasts into bite sized pieces and drop into boiler.
- 5. Once soup comes to a boil, reduce heat to low and cover. Simmer 15 minutes.
- 6. Slice avocados into bite sized pieces or wedges. Coat with juice of remaining half of fresh lime to retain freshness and color. Salt and pepper avocados to taste.
- 7. Serve soup in bowls over about 1/4 cup of cooked rice and garnish with lime, avocado slices, and tortilla chips (optional). Enjoy!
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