Caldo Xóchitl (Chicken and Rice Soup with Avocado)
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Ingredients
- 500 g chicken thigh fillets
- 150 g long grain rice
- 1 onion
- 2 garlic cloves
- 1000 ml chicken stock
- 1 avocado
- 15 g fresh coriander
- 1 lime
Nutrition (per serving)
- Calories
- 397 kcal
- Protein
- 30.1 g
- Carbohydrate
- 35.4 g
- of which sugars
- 3.4 g
- Fat
- 13.7 g
- of which saturates
- 2.7 g
- Fibre
- 5 g
- Salt
- 2.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a large pan for 5 minutes.
- 2
Pour in the chicken stock and add the chicken thigh fillets, then simmer for 15 minutes until cooked through with no pink remaining.
- 3
Shred the chicken and return it to the pan with the long grain rice, then simmer for a further 15 minutes until the rice is tender.
- 4
Ladle into bowls and top with sliced avocado and fresh coriander.
- 5
Serve with a squeeze of lime.
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