Chicken Soup with Guacamole
Categories: Soups/stews | Mexican | PoultryServes: 4 Servings
Ingredients:
- 2 qt Chicken soup
- 1/2 c Rice*
- Salt; to taste
Instructions:
----------------------------------TOPPING----------------------------------
2 Avocado, med
1 Tomato, large; diced
4 Scallion; w/top, sliced
1 Chile serrano; minced
2 tb Cilantro; chopped
2 Lime, Mexican
Make the chicken soup from a well-grown hen with pieces of meat, skinned
and boned, left in. The pieces should be fairly large; this is a main-
dish soup. *The rice should be cooked in the soup.
Peel and slice the avocados, and cut into 1" pieces. The chiles are best
chopped fine in a blender. Halve the limes.
Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on
the uncooked topping. Serve with hot tortillas.
Mrs. Rasmussen's Book of One-Arm Cookery
Mary Lasswell
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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