Mexican Chicken Soup

1. 1

   Rince the chickens, pat dry with apper towels.

2. 2

   place the chickents, carrots, onion and salt in a 12-qt pot.

3. 3

   Add enough water to cover (about 16 cups).

4. 4

   Bring to a boil, reduce heat and simmer gently, uncovered, about 1 hour.

5. 5

   Skim off any foam that appears.

6. 6

   Transfer chicken to plates; let cool.

7. 7

   Remove and discard the carrots and the onion.

8. 8

   Add rice to broth and simmer 20 minute.

9. 9

   Meanwhile, shred the chicken meat, discarding the skin and bones.

10. 10

    Add the meat and pepper to the broth and heat for 3 minute.

11. 11

    Scoop the avocados into individual bowls and ladle the soup over the top.

12. 12

    Sprinkle with the cilantro and squeeze on the limes.

* Per serving · 4 servings · Values may vary.

No additional tips available.