Sopa Mexican Recipe
Ingredients
| Chicken | 1 Pound | |
| Water | 5 Cup (16 tbs) | |
| 1 medium-size onion, chopped | ||
| Celery ribs | 2 , chopped | |
| 1 teaspoon salt freshly ground pepper | ||
| 6 large tomatoes, cut up | ||
| 2 medium-size carrots, thinly sliced | ||
| 1 medium-size purple Spanish onion, cut into 1/4-inch-thick slices and separated into rings | ||
| 3 large ears of corn, each cut into 3 pieces | ||
| Zucchini | 1 Small, thinly sliced | |
| 1 small avocado, peeled, pitted and cut into long pieces | ||
Directions
1 Combine chicken, water, onion, celery, salt and pepper to taste in a large pot or Dutch oven. Bring to a boil, reduce heat and simmer covered for 2 hours, or till chicken is tender.
2 Remove chicken and skim fat off broth. Strain broth, discarding all vegetables. Return strained broth to the pot.
3 Add tomatoes, carrots and onion rings to broth. Cover and simmer for 30 minutes, or until carrots are tender.
4 Meanwhile, debone and skin chicken. Dice chicken and add to broth along with corn and zucchini. Cover and simmer for 10 to 15 minutes, or until vegetables are tender.
2 Remove chicken and skim fat off broth. Strain broth, discarding all vegetables. Return strained broth to the pot.
3 Add tomatoes, carrots and onion rings to broth. Cover and simmer for 30 minutes, or until carrots are tender.
4 Meanwhile, debone and skin chicken. Dice chicken and add to broth along with corn and zucchini. Cover and simmer for 10 to 15 minutes, or until vegetables are tender.
Chef
