Mexican Chicken Soup

Posted on Jun 03 2019 in

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Mexican Chicken Soup

2 large carrots, peeled and cut into chunks

4 garlic cloves, peeled and halved

1 white onion, sliced ¼ inch thick

Small handful of cilantro

4 large bone-in chicken thighs

1 T. Worcestershire sauce

1 t. salt

⅔ cup rice

3 chiles, finely chopped (optional)

1 ripe avocado, pitted

1 lime, cut in pieces, for serving

In a slow cooker, layer carrots, garlic, onion, and half the cilantro. Top with chicken. Pour Worcestershire sauce and 2 quarts of water on top. Sprinkle with 1 t. salt. Cover and turn on “High;” cook for 4-6 hours. About 1½ hours before serving, add rice. Cook until rice is tender. Pull out chicken, remove skin and shred meat. Put meat back in. Discard cilantro. Scoop out inside of avocado and cut into ½-inch pieces. Serve soup with chiles, avocado pieces and lime.

Makes 6 servings.

Editor’s note: Add more water if necessary.

Recipe from Patricia Piekarski, Harvey, Illinois