Mexican Chicken Soup (Sopa De Pollo Ala Mexicana) Recipe

• 1 (4 1/2 to 5 lb.) chicken cut up
• 6 c. water
• 3 to 4 onion slices
• 3 stalks celery, cut up
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 (16 ounce.) can tomatoes, cut up reserve liquid
• 3 med. carrots sliced thin (1 1/2 c.)
• 1 med. onion, minced (1/2 c.)
• 4 teaspoon instant chicken bouillon granules
• 1 sm. zucchini, thinly slices
• 1 c. frzn peas
• 1 sm. avocado seeded, peeled, sliced
• 1 c. grated cheddar or possibly Monterey Jack cheese

1. In Dutch oven combine first six ingredients.
2. Simmer covered for 2 hrs or possibly till chicken is tender.
3. Remove chicken from broth, strain broth throw away vegetables.
4. Return broth to Dutch oven.
5. Add in undrained tomatoes, carrots, minced onion and bouillon granules; simmer covered for 30 min or possibly till carrots are tender.
6. Meanwhile remove skin and bones from cooled chicken and throw away.
7. Cube chicken; add in to broth with peas and zucchini.
8. Cover and simmer 10 to 15 min longer.
9. Just before serving garnish with avocado slices and sprinkle with grated cheese.
10. Serve with hot buttered flour tortillas.
11. May also sprinkle crumbled tortilla chips in soup.

chicken, water, onion, stalks celery, salt, pepper, tomatoes, carrots, onion, instant chicken, zucchini, frzn peas, avocado, cheddar

Taken from cookeatshare.com/recipes/mexican-chicken-soup-sopa-de-pollo-ala-mexicana-35672 (may not work)