Mexican Chicken Soup
Try this Mexican Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1/4 tsp. pepper
- 2 avocados
- 1/2 cup fresh cilantro
- 4-5 pounds organic chicken on the bone (you can use 2 whole c
- 4 carrots, halved lengthwise
- 1 large onion peeled and halved
- 1 tbsp. celtic sea salt
- 1.5 cups long-grain white rice
- 3 limes, sliced
- Carbohydrate 25.2632985777295 g
- Cholesterol 0 mg
- Fat 5.09745236378278 g
- Fiber 2.61874050761275 g
- Protein 2.67225318509915 g
- Saturated Fat 0.762839463141045 g
- Serving Size 1 1 Serving (62g)
- Sodium 3.83092147442378 mg
- Sugar 22.6445580701168 g
- Trans Fat 0.335372780448988 g
- Calories 156 calories
Place chicken, carrots, onion and salt in a large pot. Add enough water to cover. Bring to a boil, then reduce heat and simmer for an hour.Skim off any foam that appears, and transfer the chicken to a cutting board to cool. Remove the carrots and onion.Add rice to the broth and simmer for 20 minutes. When the chicken is cool enough to handle, tear into bite-sized pieces and discard skin and bone. Add the meat and pepper to the broth and heat through for about 3 minutes.Scoop out avocado into individual bowls and ladle the soup over the top. Sprinkle with cilantro and squeeze on the lime.Serve with chips (optional).
