Mexican Chicken Soup

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READY IN: 2hrs 10mins
Recipe by nikinikinine

from Real Simple Magazine

Ingredients Nutrition


  1. Rince the chickens, pat dry with apper towels.
  2. place the chickents, carrots, onion and salt in a 12-qt pot. Add enough water to cover (about 16 cups).
  3. Bring to a boil, reduce heat and simmer gently, uncovered, about 1 hour. Skim off any foam that appears.
  4. Transfer chicken to plates; let cool. Remove and discard the carrots and the onion.
  5. Add rice to broth and simmer 20 minute.
  6. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minute.
  7. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.

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