Mexican Chili Soup

"This soup is so quick to whip up. It's very light, I often make it when the kids have ballgames and we have to rush. It is also a favorite when one of us is under the weather. Goes real good with grilled cheese sandwiches. Makes really good use of leftover chicken."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • In large pan bring stock, garlic and chile to a boil.
  • Cut the avocado into cubes, toss with juice.
  • Arrange chicken, avocado, scallions, and cilantro into the bottom of 4 bowls.
  • Ladle hot stock into bowls.
  • Serve with a lime wedge.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am a single mother,who lives on a small farm. I like to read, cook and garden. I have spent most of this summer canning. I have 37 tomate plants in the garden. So I am looking for new ways to put them up. I collect cook books and currently have over two hundred. I am not afraid to try new things and will try anything once. I often whip up something that in theory sounds good in my head. Take a recipe and put a new twist on it. One of my favorite books is a 1947 copy of Farmers Canning and preserving cook book. Found it at a yard sale for a quarter. Have gotten my money out of it a thousand times over.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes