Mexican Chicken Soup

Mexican Chicken Soup
Roland Bello
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Hands-On Time
25
minutes
Total Time
1 hour, 35 minutes
Serves 6

Ingredients

2
whole chickens (3 1/2 pounds each)
4
carrots, halved crosswise
1
large yellow onion, halved
kosher salt and black pepper
1 1/2
cups
long-grain white rice
2
avocados
1/2
cup
fresh cilantro leaves
3
limes, halved

Directions

  1. Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears.
  2. Transfer the chickens to plates and let cool. Remove the carrots and onion with a slotted spoon and discard. Add the rice to the broth and simmer for 20 minutes.
  3. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and ¼ teaspoon pepper to the broth and heat for 3 minutes.
  4. Scoop the avocado halves from the peels and divide between the bowls (or quarter and divide between the bowls). Ladle the soup over the top. Sprinkle with the cilantro and add a squeeze of lime juice.
Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 26 %
  • Fat 13 g
  • Sat Fat 3 g
  • Cholesterol 121 mg
  • Sodium 1,033 mg
  • Carbohydrate 39 g
  • Fiber 6 g
  • Sugar 4 g
  • Protein 42 g
What does this mean? See Nutrition 101.

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