Puerto Vallarta Chicken Avocado Soup
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.
- rotisserie chicken, deboned or 2-3 cups cubed home-cooked chicken
- 1/2 large
- 2 clove
- garlic, chopped (optional)
- carrots, chopped
- 2 tsp
- kosher salt
- 1 Tbsp
- fresh oregano
- jalapeno pepper (optional)
- 2 Tbsp
- fresh cilantro or parsley
- avocado, ripe
- 1/2 c
- cooked rice (optional)
- 2 c
- chicken stock (if needed)
- tortillas, flour
How to Make Puerto Vallarta Chicken Avocado Soup
- 1Debone 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).
- 2Cover with water. Simmer for 2 hours. Sieve stock to remove solids. Discard solids. Cool stock overnight so fat can be easily removed from top.
- 3Next 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.
- 4Chop up 1 Tbsp cilantro, 1 tomato, and 1 avocado and add to soup. Let soup sit for 10 minutes before serving.
- 5Simplified Version:
Use cooked chicken, prepared stock and proceed with step 3.