Chicken Soup with Guacamole
Submitted by jrs120
Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is Mexican soul food at its simplest and most satisfying.
Take a steaming bowl of hearty chicken and rice soup and crown it with a generous scoop of freshly mashed guacamole loaded with diced tomato, serrano chile, scallions, cilantro, and a big squeeze of lime.
The cold, creamy guacamole melts into the hot broth as you eat, creating this rich, silky swirl of flavors in every spoonful.
Serve it in warm clay cazuelas with hot tortillas on the side for the full experience.
Kitchen Tips
- Make the guacamole chunky, not smooth, so it holds its shape when spooned onto the hot soup
- Adjust the serrano chile to your heat tolerance; remove the seeds for milder heat
- Squeeze the lime generously over the guacamole to keep the avocado bright green
- Any chunky chicken soup works as the base here, homemade or store-bought
Ingredients
Directions
Peel and slice the avocados, and cut into 1 inch pieces.
The chiles are best chopped fine in a blender.
Halve the limes.
Mash avacadoes with other ingredients.
Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping.
Serve with hot tortillas.
Comments
