-
1
* Note: The restaurant uses cooked Mexican red rice in the soup, made by cooking rice in chicken broth and a puree of fresh tomatoes, tomato paste, minced garlic and onions.
-
2
Combine the water, chicken, onion and garlic in a stockpot.
-
3
Bring to a boil over medium-high heat.
-
4
Reduce the heat to low and simmer for 1 1/2 hrs, skimming the top occasionally.
-
5
Bring a large saucepan of water to a boil over medium-high heat.
-
6
Add in the carrots, potato, chayote, green beans and corn.
-
7
When the water returns to a boil, reduce the heat to medium-low and simmer till the vegetables are almost done, about 15 min.
-
8
Add in the zucchini and continue to cook till the vegetables are very tender, about 10 min.
-
9
Drain the vegetables and set aside.
-
10
Remove the chicken pcs from the broth and shred into bite-sized pcs, discarding the skin and bones.
-
11
Strain the broth into a clean saucepan.
-
12
Boil over high heat till reduced to 10 c., about 20 min.
-
13
Add in the chicken, vegetables, cilantro, rice and salt.
-
14
Cook over medium heat just till heated through, about 6 to 8 min.
-
15
Add in the avocado.
-
16
Serve in bowls with the lime wedges and minced onions alongside.
-
17
At the restaurant, this soup is served with a basket of warm, handmade corn tortillas, and a little container of lime wedges and minced onion is tucked against the bowl.
-
18
To eat it Mexican style, squeeze lime juice into the soup and add in onions and salsa to taste.
-
19
There are two salsas, a dark one of tomatoes and chile de arbol and a bright green blend of serrano chiles and tomatillos.
-
20
This recipe yields 8 servings.
