Sopa Pollo Mexicana Recipe
Ingredients
| 4-pound stewing chicken, cut up | ||
| Water | 6 Cup (16 tbs) | |
| Onion | 4 | |
| 3 stalks celery, cut up | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Carrots | 3 Medium, thinly sliced | |
| Onion | 1 Medium, chopped | |
| 4 teaspoons instant chicken bouillon granules | ||
| Zucchini | 1 Small, thinly sliced | |
| Frozen peas | 1 Cup (16 tbs) | |
| 1 small avocado, seeded, peeled, and sliced | ||
Directions
In 4-quart casserole, combine chicken, water, onion slices, celery, salt, and pepper.
Cook, covered, at HIGH for 25 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 60 minutes or till tender, stirring and rearranging chicken twice.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to casserole.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules.
Cook, covered, at HIGH for 30 minutes or till carrots are just barely tender.
Meanwhile, when chicken is cool enough to handle, remove and discard skin and bones from chicken.
Cube chicken; add to broth along with zucchini and peas.
Cook, covered, at HIGH for 10 minutes or till vegetables are tender.
Just before serving, garnish with avocado.
Cook, covered, at HIGH for 25 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 60 minutes or till tender, stirring and rearranging chicken twice.
Remove chicken from broth.
Strain broth, discarding vegetables; return broth to casserole.
Add undrained tomatoes, sliced carrots, chopped onion, and bouillon granules.
Cook, covered, at HIGH for 30 minutes or till carrots are just barely tender.
Meanwhile, when chicken is cool enough to handle, remove and discard skin and bones from chicken.
Cube chicken; add to broth along with zucchini and peas.
Cook, covered, at HIGH for 10 minutes or till vegetables are tender.
Just before serving, garnish with avocado.
Chef
