Monday, October 26, 2009

Mexican Chicken and Avocado Soup

Submitted by Shauna Hinckley

1 3-3½ lb. Chicken cut up
½ teaspoon dried oregano
1 stalk celery, thinly sliced
2 small dried red chiles, crushed
2 medium carrots, chopped
6 cups water
2 medium onions, slivered
2 cups cut green beans fresh or frozen
1 large clove garlic, minced
¼ cup chopped fresh cilantro
1 teaspoon salt
1 teaspoon crushed cumin seed
1 large avocado
2 medium tomatoes, chopped
Lime wedges, for zest and garnish

Yield: 6 servings (12 cups) Time to prepare: 3 hrs or 40 minutes

1. 5-6 quart pan combine chicken, celery, carrots, onions, garlic, salt, cumin, oregano, chilies, water. Bring to boil slowly; cover; reduce heat, simmer until chicken is very tender and broth flavorful (2 – 2 ½ hours) (or microwave and/or sauté 4 chicken breasts, cut up and add 6 bullion cubes to make broth-15 min.)

2. Remove chicken pieces and discard skin, bones, and skim fat

3. Bring soup to boiling, add green beans, cook uncovered for 5 min. add chicken and heat through (3-5 min) add salt if needed. Add cilantro, tomatoes

4. Serve with lime wedges (squeeze in soup) and avocado slices.

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