Caldo Tlalpeno Recipe - Mexican Chicken Soup with Rice & Vegetables

Step 1

Bring a large pot with water to medium-high heat and cook chicken for 15 minutes or until fully cooked. Once ready, take chicken to a separate dish and reserve broth.

Step 2

In another soup pot, add the olive oil and sautee onion, zucchini and carrot over medium heat, until the onions begins to brown slightly; about 7 minutes. Add garlic and cook another minute.

Step 3

Stir in rice and chicken broth, cover the pot and simmer for 30 minutes.

Step 4

Add chile, cilantro, and shredded chicken to the soup to heat through.

Step 5

Serve soup in bowls and top with diced avocado.

Step 6

Serve with a slice of lime on the side.