puerto vallarta chicken avocado soup

Name: Puerto Vallarta Chicken Avocado Soup
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 - rotisserie chicken, deboned or 2-3 cups cubed home-cooked chicken; 1/2 large onion; 2 clove(s) garlic, chopped (optional); 1 - carrots, chopped; 2 teaspoon(s) kosher salt; 1 tablespoon(s) fresh oregano; 1/2 - jalapeno pepper (optional); 2 tablespoon(s) fresh cilantro or parsley; 1 - tomato; 1 - avocado, ripe; 1/2 cup(s) cooked rice (optional); 2 cup(s) chicken stock (if needed); - tortillas, flour

20 Pinches

Elaine Douglas

Vancouver, BC

Updated on Feb 1, 2014

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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prep time 15 Min

cook time 1 Hr 15 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

1 - rotisserie chicken, deboned or 2-3 cups cubed home-cooked chicken
1/2 large onion
2 cloves garlic, chopped (optional)
1 - carrots, chopped
2 teaspoons kosher salt
1 tablespoon fresh oregano
1/2 - jalapeno pepper (optional)
2 tablespoons fresh cilantro or parsley
1 - tomato
1 - avocado, ripe
1/2 cup cooked rice (optional)
2 cups chicken stock (if needed)
- tortillas, flour

How To Make puerto vallarta chicken avocado soup

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).

Step 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.
Step 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.
Step 4

Chop up 1 Tbsp cilantro, 1 tomato, and 1 avocado and add to soup. Let soup sit for 10 minutes before serving.
Step 5

Simplified Version: Use cooked chicken, prepared stock and proceed with step 3.
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