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Ingredients
- 2 quart Chicken soup
- 1/2 c. Rice* Salt, to taste
- 2 x Avocado, med
- 1 x Tomato, large, diced
- 4 x Scallion, w/top, sliced
- 1 x Chile serrano, chopped
- 2 Tbsp. Cilantro, minced
- 2 x Lime, Mexican
Directions
- Make the chicken soup from a well-grown hen with pcs of meat, skinned and boned, left in. The pcs should be fairly large; this is a main- dish soup.*The rice should be cooked in the soup.
- Peel and slice the avocados, and cut into 1" pcs. The chiles are best minced fine in a blender. Halve the limes.
- Pour soup into warm earthenware cazuelas, or possibly onion-soup pots, and spoon on the uncooked topping. Serve with warm tortillas.
- Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 640g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 110 | 36% |
| Total Fat 12.24g | 15% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1287mg | 54% |
| Potassium 548mg | 16% |
| Total Carbs 42.73g | 11% |
| Dietary Fiber 6.3g | 21% |
| Sugars 3.62g | 2% |
| Protein 9.63g | 15% |
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