Thursday, September 10, 2009

Mexican Chicken Soup or Sopa de Pollo a la Mexicana

1 - 4 1/2 to 5 pound stewing chicken cut up
6 cups water
3 to 4 onion slices
3 stalks celery, cut up
1 tsp. salt
1/8 tsp. pepper
1 16-ounce can diced tomatoes
3 medium carrots, thinly sliced (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
4 tsp. chicken bouillon granules
1 small zucchini, thinly sliced
1 cup frozen peas
1 small avocado, seeded, peeled and sliced
cilantro, peppers, hot sauce, oregeno (optional)*

In dutch oven combine chicken, water, onion slices, celery, salty and pepper. Simmer, covered for 2 hours or till chicken is tender. Remove chicken from broth. Strain broth, discard vegetables; return broth to Dutch oven. Add undrained tomatoes, sliced carrots, chopped onion and bouillon; simmer, covered for 30 minutes or until carrots are tender.

Meanwhile when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones. Cube chicken, add to broth with zucchini and peas. Cover and simmer 10 to 15 minutes longer or till vegetables are tender. Just before serving, garnish with avocado slices. Makes 10 servings.

*OK - I made this and while it smelled wonderful, it was too bland from my taste. My friend advised that you could also put hot sauce, cilantro, oregeno and peppers into the soup to add a little kick.

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