Puerto Vallarta Chicken Avocado Soup Recipe

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Puerto Vallarta Chicken Avocado Soup

Elaine Douglas

By
@BreadandSoupLady

My friend Karen made a similar soup to this for me when I visited her in PV. I developed this recipe when I returned home. This is a very light, delicious soup that is hearty enough for a main dish. I serve it with a toasted tortilla. For gluten free dish do not serve the tortilla.
If you use the jalapeno in the stock it will make the stock quite spicy. The remaining chicken may be used in a salad or whatever you like.


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Rating:

Serves:

4-6

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1
rotisserie chicken, deboned
1/2 large
onion
2 clove
garlic, chopped (optional)
1
carrots, chopped
2 tsp
kosher salt
1 Tbsp
fresh oregano
1/2
jalapeno pepper (optional)
2 Tbsp
fresh cilantro or parsley
1
tomato
1
avocado, ripe
1/2 c
cooked rice (optional)
2 c
chicken stock (if needed)
tortillas, flour

Directions Step-By-Step

1
Debone rotisserie chicken. Reserve 2 breasts. Set the rest of the chicken aside for another use. Put the bones, wings and back into a pot with the onion, garlic, carrot, salt, 1 Tbsp fresh oregano and jalapeno (if used).
2
Cover with water. Simmer for 2 hours. Sieve stock to remove solids. Discard solids. Cool stock overnight so fat can be easily removed from top.
3
Next day use 2 forks to shred chicken breasts or chop into smallish chunks. Place chicken and rice (if used) in a large pot with the stock and reheat. You may need to add a couple of cups of purchased chicken stock.
4
Chop up 1 Tbsp cilantro, 1 tomato, and 1 avocado and add to soup. Let soup sit for 10 minutes before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Gluten-Free, Dairy Free, Low Carb
Other Tag: Healthy