El Matador Avocado And Chicken Soup

Recipe Ingredients

2 lbs	908g / 32oz	Boneless chicken breast
2 tablespoons	30ml	Salt
2 tablespoons	30ml	Granulated garlic
1 cup	62g / 2.2oz	Chopped yellow onion
3		Water
4 cups	640g / 22oz	Cooked rice (white or Spanish)
3		Avocados
3		Limes or lemons
3/4 cup	177ml	El Matador Pico de Gallo - (see recipe)
1/4 cup	59ml	El Matador Special Sauce (to 3/4 cup) - (see recipe)
4		Round tortillas - (6" dia) - cut 2" strips,
		And fried in hot oil until golden
		(or substitute tortilla chips)

Recipe Instructions

In a large stockpot, combine the chicken, salt, granulated garlic and onion. Add the water and bring to a boil. Let boil for 30 minutes. Remove chicken breasts and allow them to cool. When the chicken breasts have cooled, shred and place in a separate container, cover and set aside. Add rice to broth and set aside.

Peel the avocados and cut them into small pieces. Set aside. Cut each lime into 4 wedges. Set aside.

To serve: Place about 1 1/4 cups of chicken broth in a soup bowl, add about 3/4 cup shredded chicken, 2 tablespoons Pico de Gallo, 2 teaspoons (or more) of the special sauce and 3 tablespoons chopped avocado. Add juice from 1/4 lime; garnish with tortilla chips and serve.

This recipe yields 10 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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