| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Poultry, Soups/stews | 4 | Servings |
INGREDIENTS
| 2 | qt | Chicken soup |
| 1/2 | c | Rice* |
| Salt, to taste | ||
| 2 | Avocado, med | |
| 1 | Tomato, large diced | |
| 4 | Scallion, w/top sliced | |
| 1 | Chile serrano, minced | |
| 2 | T | Cilantro, chopped |
| 2 | Lime, Mexican |
INSTRUCTIONS
Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a maindish soup. *The rice should be cooked in the soup. Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes. Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas. Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 28
Total Fat: 3g
Cholesterol: 0mg
Sodium: 1729.6mg
Potassium: 652mg
Carbohydrates: 12.1g
Fiber: 1.3g
Sugar: 4.1g
Protein: 11.3g