Chicken Soup With Avocado And Lime

Recipe Ingredients

1		Chicken (3 to 3 1/2 lbs) - cut up
1		Celery rib - thinly sliced
2		Carrots - chopped (medium)
2		Onions - sliced (medium)
1		Garlic clove - minced (large)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Whole cumin seeds - crushed
1/2 teaspoon	2.5ml	Dried oregano
2 teaspoons	10ml	Dried red chilies - crushed (small)
6 cups	1422ml	Water
2 cups	320g / 11oz	Cut green beans (fresh or frozen)
1 cup	62g / 2.2oz	Canned diced tomatoes
		(or 2 medium tomatoes, seeded, chopped)
1/4 cup	4g / 0.1oz	Chopped cilantro
1 cup	237ml	Avocado - peeled, seeded, (large)
		And thinly sliced
		Lime slices - (thin) - for garnish

Recipe Instructions

In a large stockpot, combine chicken, celery, carrots, onions, garlic, salt, cumin seeds, oregano, chilies and water. Bring slowly to a boil; cover, reduce heat and simmer until chicken is very tender, 2 to 2 1/2 hours.

Remove chicken, discarding bones and skin. Cut meat into chunks; cover and refrigerate until needed.

To remove fat from broth: Let broth to cool briefly; refrigerate several hours or overnight to allow fat to congeal on the surface. Remove and discard congealed fat.

Bring defatted broth to a boil. Add green beans; cook, uncovered, for 5 minutes. Add chicken; reduce heat. Cook until heated through, 3 to 5 minutes. Taste; add salt if needed. Gently stir in tomatoes and cilantro.

Ladle soup into warmed bowls; float 2 or 3 avocado slices and a slice of lime atop each portion. Serve at once.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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