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Mexican Chicken Soup




Source of Recipe


Internet


List of Ingredients




4 cups Chicken Broth
2 tablespoons olive oil
3 cloves garlic, minced
1 largish onion, chopped finely
2 largish tomatoes, or 4 smallish ones
3/4 to 1 cup chicken meat (no skin or bones)
1/2 a big lime
Avocado (opt)
Salt
1/4 cup coriander leaves


Recipe



In a small frying pan, heat the oil over medium-high heat, then fry the garlic and onion. Meanwhile, warm up the broth. When the onion is translucent, add the tomatoes, and fry for about 30 seconds (This probably doesn't do anything, but it feels right). Dump the contents of the frying pan into the broth. Bring to a boil, then cover and simmer for 15-20 minutes. Then, add the chicken, lime and salt, and simmer for another 5 minutes. Add chopped avocado and chopped coriander leaves just before serving.
Serves 4

Chicken Broth

4 pounds of chicken legs, rinsed
14 cups of water
1 teaspoon cumin seeds
1.5 teaspoons allspice seeds
1 teaspoon coriander seeds
1/4 teaspoon rosemary seeds
1/2 teaspoon peppercorns
1 big 'ol bay leaf
1 largish onion

Put all the seeds into a tea ball. Peel and quarter the onion. Put everything in the water and bring to a boil. Turn down, cover, and simmer for 60 to 90 minutes. Try to skim the scum off the top while it's simmering so that gross green stuff doesn't get all over everything. Remove and save the chicken pieces for soup meat. Throw out all the spices and the onion. Pour the broth through a strainer, and retain in the refrigerator or in the freezer. Skim off and discard the fat when you use the broth.
Makes about 14 cups of broth, and quite a bit of soup meat.