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Mexican Chicken Soup

Mexican Chicken Soup
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Serves 6-8| Hands-On Time: | Total Time:

Ingredients

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; let cool. Remove and discard the carrots and onion. 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 pepper to the broth and heat for 3 minutes.
  4. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.
By March, 2006

Nutritional Information

  • Per Serving
  • Calories 445Calories From Fat 26%
  • Fat 13g
  • Sat Fat 3g
  • Cholesterol 121mg
  • Sodium 1,033mg
  • Carbohydrate 39g
  • Fiber 6g
  • Sugar 4g
  • Protein 42g
What does this mean? See Nutrition 101 .

Quick Tip

Bowl of rice
Both short-grain and long-grain brown rice have a much shorter shelf life than white rice. They should be stored in the refrigerator.

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