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Tex Mex
Soup & Stews
Avocado Soup & Stew

James's Chicken Avocado Soup Pico De Gallo

2 lb boneless chicken breast
2 tbl salt
2 tbl granulated garlic
1 cup chopped yellow onion
3 qt water
4 cup cooked rice (white or Spanish)
3 x avocados
3 x limes or lemons
3/4 cup El Matador Pico de Gallo (see recipe Below)
1/4 cup El Matador Special Sauce (to 3/4 cup) (see recipe below)
4 x round tortillas - (6" dia) cut 2" strips,
    and fried in hot oil until golden
    (or substitute tortilla chips)

 Method :
In a large stockpot, combine the chicken, salt, granulated garlic and onion. Add the water and bring to a boil. Let boil for 30 minutes. Remove chicken breasts and allow them to cool. When the chicken breasts have cooled, shred and place in a separate container, cover and set aside. Add rice to broth and set aside.
Peel the avocados and cut them into small pieces. Set aside. Cut each lime into 4 wedges. Set aside.
To serve: Place about 1 1/4 cups of chicken broth in a soup bowl, add about 3/4 cup shredded chicken, 2 tablespoons Pico de Gallo, 2 teaspoons (or more) of the special sauce and 3 tablespoons chopped avocado. Add juice from 1/4 lime; garnish with tortilla chips and serve.
This recipe yields 10 servings.