-
1
In a water filled, large pot (five quarts or larger) and in advance of all other preparations, boil the chicken.
-
2
After the chicken is cooked thoroughly, remove the chicken from the broth.
-
3
After letting the chicken cool, remove skin and pull all the meat from the bones.
-
4
Skim the chicken fat off of the chicken broth that you created when you boiled your chicken.
-
5
**I usually do all of the above the night before, and I refrigerate the chicken meat and hold the chicken broth in reserve.
-
6
Pick or dice the chicken meat into pieces that are no larger than half the spoon the soup will be eaten with.
-
7
Heat broth and add the diced carrots.
-
8
Bring the broth to a boil and then reduce the heat to simmer and cook carrots for 15 minutes.
-
9
Increase heat to Medium-Low and add prepared rice and chicken.
-
10
In each bowl, and before serving add 8-12 cubes of cheese, 1/4 of an avocado.
-
11
After the chicken and rice are reheated, ladle the broth, chicken, carrot and rice mixture over the avocado and cheese.
-
12
Stir the soup and garnish/season with a chipotle pepper before serving.
-
13
**In the broth, it seems a little chipotle goes a long way.
-
14
This soup is usually served with bread sticks, and I have seen it eaten with warmed tortillas.
-
15
**If needed, cubes of chicken bouillon (prepared according to package instructions) can be added to stretch the broth if too much broth is absorbed by the rice.
