Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears. Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.
Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.
Recommended: 12-quart pot
To Freeze: Omit the avocados, cilantro, and limes. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.
To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Scoop the avocado into bowls, ladle in the soup, and garnish with the cilantro. Serve with the lime wedges on the side.
OK I'm doing something I don't normally do, I am reviewing a recipe with out physically tasting it first, I did however taste it mentally. Would someone please tell me what besides the cilantro is Mexican about this soup. My partner is from Mazatlan, I'm a native Californian, needless to say we were both raised on Mexican cuisine. Many of the recipes I prepare came from my partner's Grandmother who comes to visit from Mazatlan. There are a myriad of peppers to choose from, all the way from mild to spicy hot and certainly chicken and diced mild green chilies go hand and hand. Lets not forget the oregano, garlic, cumin, ground coriander and mild chili powder. I'm sorry for coming down so hard on a recipe or the contributor of the recipe, but the only way I can see calling this soup Mexican is if you got it from Taco Bell.