Mexican chicken soup with avocado

by Janelle
(Miami)

One of the best chicken soup recipes I've ever tasted is Mexican chicken soup. The avocado floating on top makes it out of this world. Funny thing is, it's an American recipe. Here's the recipe, but please make sure you mention it's from a cookbook called Better Homes and Gardens Mexican Cookbook (a really old 1977 cookbook) because it isn't my own recipe. Also I scanned the photo so be sure you include the cookbook name and credits. This recipe is even better with fresh ingredients (not canned or frozen like the recipe says).

1 5-pound stewing chicken cut up
6 cups of water
3-4 onion slices
3 stalks of celery cut up
1 teaspoon of salt
1/8 teaspoon of pepper
1 16-ounce can of tomatoes cut up
3 medium carrots thinly sliced (1 and 1/2 cups)
1 medium onion chopped (1/2 cup)
4 teaspoons instant chicken bouillon granules
1 small zucchini thinly sliced (4 ounces)
1 cup frozen peas
1 small avocado seeded, peeled and thinly sliced

In a Dutch oven combine chicken, water, onion slices, celery, salt, and pepper. Simmer, covered, for 2 hours or till chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; return broth to Dutch oven. Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules; simmer, covered, for 30 minutes or until the carrots are tender.

Meanwhile when the chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones. Cube chicken; add to broth along with zucchini and peas. Cover and simmer 10 to 15 minutes longer or till vegetables are tender. Just before serving, garnish with avocado slices. Makes 10 servings.



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