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Tex Mex
Soup & Stews
Avocado Soup & Stew

Shanna's Chicken Avocado Lime Soup

1 x chicken (3 to 3 1/2 lbs) cut up
1 x celery rib thinly sliced
2 med carrots chopped
2 med onions sliced
1 lrg garlic clove minced
1 tsp salt
1 tsp whole cumin seeds crushed
1/2 tsp dried oregano
2 sm dried red chilies crushed
6 cup water
2 cup cut green beans (fresh or frozen)
1 cup canned diced tomatoes
    (or 2 medium tomatoes, seeded, chopped)
1/4 cup chopped cilantro
1 lrg avocado peeled, seeded,
    and thinly sliced
    Lime slices - (thin) for garnish

 Method :
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.