Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Avocado, lime and cilantro give this chicken and rice soup its Mexican flair. It makes about 8 servings and is great for when you're having a crowd.

Sara Quessenberry
Recipe by Real Simple March 2006

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Credit: William Meppem

Recipe Summary

prep:
25 mins
additional:
1 hr 20 mins
total:
1 hr 45 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse the chickens and pat dry with paper towels. 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 potTo 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.

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Nutrition Facts

445 calories; calories from fat 26%; fat 13g; saturated fat 3g; cholesterol 121mg; sodium 1033mg; carbohydrates 39g; fiber 6g; sugars 4g; protein 42g.
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