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Ingredientes
- 1 x chicken (3 to 3 1/2 lbs) cut up
- 1 x celery rib thinly sliced
- 2 med carrots minced
- 2 med onions sliced
- 1 lrg garlic clove chopped
- 1 tsp salt
- 1 tsp whole cumin seeds crushed
- 1/2 tsp dry oregano
- 2 sm dry red chilies crushed
- 6 c. water
- 2 c. cut green beans (fresh or possibly frzn)
- 1 c. canned diced tomatoes (or possibly 2 medium tomatoes, seeded, minced)
- 1/4 c. minced cilantro
- 1 lrg avocado peeled, seeded, and thinly sliced Lime slices - (thin) for garnish
Direcciones
- 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 till chicken is very tender, 2 to 2 1/2 hrs.
- Remove chicken, discarding bones and skin. Cut meat into chunks; cover and chill till needed.
- To remove fat from broth: Let broth to cold briefly; chill several hrs or possibly overnight to allow fat to congeal on the surface. Remove and throw away congealed fat.
- Bring defatted broth to a boil. Add in green beans; cook, uncovered, for 5 min. Add in chicken; reduce heat. Cook till heated through, 3 to 5 min. Taste; add in salt if needed. Gently stir in tomatoes and cilantro.
- Ladle soup into warmed bowls; float 2 or possibly 3 avocado slices and a slice of lime atop each portion. Serve at once.
- This recipe yields 6 servings.
- Comments: A floating garnish of avocado and lime slices gives a fresh taste to this chunky Mexican sopa (soup).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 628g | |
| Recipe makes 6 servings | |
| Calories 579 | |
| Calories from Fat 307 | 53% |
| Total Fat 34.1g | 43% |
| Saturated Fat 9.3g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 623mg | 26% |
| Potassium 932mg | 27% |
| Total Carbs 23.45g | 6% |
| Dietary Fiber 8.5g | 28% |
| Sugars 4.0g | 3% |
| Protein 43.92g | 70% |
