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 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.

Ingredients you will need

Chicken

Equipment you will use

Paper Towels

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

Ingredients you will need

Chicken

Carrot

Onion

Salt

Equipment you will use

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.

Ingredients you will need

Water

Transfer the chickens to plates; let cool.

Ingredients you will need

Chicken

Remove and discard the carrots and onion.

Ingredients you will need

Carrot

Onion

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

Ingredients you will need

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.

Ingredients you will need

Avocado

Pepper

Broth

Meat

Soup

Equipment you will use

Bowl

Ladle

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

Ingredients you will need

Avocado

Cilantro

Lime

Equipment you will use

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.

Ingredients you will need

Cilantro

Avocado

Soup

Equipment you will use

Microwave

Sauce Pan

Bowl

Ladle

Serve with the lime wedges on the side.

Ingredients you will need

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.