Mexican Chicken Soup

Name: Mexican Chicken Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 avocados; 0 teaspoons black pepper; 4 carrots, halved crosswise; 3 kilograms whole chickens each); 118 milliliters fresh cilantro leaves; 1 Tbsp kosher salt; 3 limes, halved; 355 milliliters long-grain white rice; 1 large yellow onion, halved

Mexican Chicken Soup

Mexican Chicken Soup might be just the Mexican recipe you are searching for. For $3.45 per serving, you get a main course that serves 8. One serving contains 1086 calories, 78g of protein, and 68g of fat. Autumn will be even more special with this recipe. A mixture of cilantro leaves, pepper, carrots, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. From preparation to the plate, this recipe takes around 25 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Rinse the chickens and pat dry with paper towels.

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Chicken

Equipment you will use

Paper Towels

Place the chickens, carrots, onion, and salt in a 12-quart pot.

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Chicken

Carrot

Onion

Salt

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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.

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Water

Transfer the chickens to plates; let cool.

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Chicken

Remove and discard the carrots and onion.

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Carrot

Onion

Add the rice to the broth and simmer for 20 minutes. Meanwhile, shred the chicken meat, discarding the skin and bones.

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Chicken Meat

Broth

Rice

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.

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Avocado

Pepper

Broth

Meat

Soup

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Bowl

Ladle

Sprinkle with the cilantro and squeeze on the limes.Recommended: 12-quart pot To Freeze: Omit the avocados, cilantro, and limes.

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Avocado

Cilantro

Lime

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Pot

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.

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Cilantro

Avocado

Soup

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Microwave

Sauce Pan

Bowl

Ladle

Serve with the lime wedges on the side.

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Lime Wedge

Equipment

Ingredients

Servings:

avocados 0teaspoons

black pepper 4

carrots, halved crosswise 3kilograms

whole chickens each)118milliliters

fresh cilantro leaves 1Tbsp

kosher salt 3

limes, halved 355milliliters

long-grain white rice 1large

yellow onion, halved

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.