Sopa Pollo Mexicana
|Stewing chicken||4 Pound, cut up|
|Water||6 Cup (96 tbs)|
|Celery stalks||3 , cut up|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Carrots||1 1⁄2 Cup (24 tbs), thinly sliced (3 Medium Sized)|
|Onion||1⁄2 Cup (8 tbs), chopped (1 Medium Sized)|
|Instant chicken bouillon granules||4 Teaspoon|
|Zucchini||1 Small, thinly sliced|
|Frozen peas||1 Cup (16 tbs)|
|Avocado||1 Small, seeded, peeled, and sliced|
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.