Chicken
Soup
with
Avocado
and
Lime
-
serves
6
1
chicken
(3
to
3
1/2
lbs)
cut
up
1
celery
rib
thinly
sliced
2
med
carrots
chopped
2
med
onions
sliced
1
lrg
garlic
clove
minced
1
tsp
salt
1
tsp
whole
cumin
seeds
crushed
1/2
tsp
dried
oregano
2
sm
dried
red
chilies
crushed
6
cup
water
2
cup
cut
green
beans
1
cup
canned
diced
tomatoes
or
2
medium
tomatoes,
seeded,
chopped
1/4
cup
chopped
cilantro
1
lrg
avocado
peeled,
seeded,
thinly
sliced
Lime
slices
for
garnish
In
a
large
stockpot,
combine
chicken,
celery,
carrots,
onions,
garlic,
salt,
cumin
seeds,
oregano,
chilies
and
water.
Bring
slowly
to
a
boil;
cover,
reduce
heat
and
simmer
until
chicken
is
very
tender,
2
to
2
1/2
hours.
Remove
chicken,
discarding
bones
and
skin.
Cut
meat
into
chunks;
cover
and
refrigerate
until
needed.
To
remove
fat
from
broth:
Let
broth
to
cool
briefly;
refrigerate
several
hours
or
overnight
to
allow
fat
to
congeal
on
the
surface.
Remove
and
discard
congealed
fat.
Bring
defatted
broth
to
a
boil.
Add
green
beans;
cook,
uncovered,
for
5
minutes.
Add
chicken;
reduce
heat.
Cook
until
heated
through,
3
to
5
minutes.
Taste;
add
salt
if
needed.
Gently
stir
in
tomatoes
and
cilantro.
Ladle
soup
into
warmed
bowls;
float
2
or
3
avocado
slices
and
a
slice
of
lime
a
top
each
portion.
Serve
at
once.
Submitted By (Miki)
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