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Mexican Chicken Soup

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1 stewing chicken 4 to 5 pounds (cut up)
6 cups water
3 to 4 onion slices
3 stalks celery (cut up)
1 teaspoon salt
1/8 teaspoon pepper
1 can 16 oz. Tomatoes (cut up)
3 medium carrots (thinly sliced 1 to 2 cups)
1 medium onion (chopped 2 cups)
4 teaspoons instant chicken bouillon granules
1 small zucchini (thinly sliced 4 oz.)
1 cup frozen peas
1 small avocado (seeded, peeled, and sliced)


In Dutch oven combine chicken, water, onion slices, celery, salt, and pepper. Simmer, covered, for 2 hours or till chicken is tender. Remove chicken from broth. Strain broth, discarding vegetables; return broth to Dutch oven. Add un-drained tomatoes, sliced carrots, chopped onion, and bouillon granules; simmer, covered, for 30 minutes or until the carrots are tender.

Meanwhile when chicken is cool enough to handle, remove skin and bones from chicken; discard skin and bones. Cube chicken; add to broth along with zucchini and peas. Cover and simmer 10 to 15 minutes longer or till vegetables are tender. Just before serving, garnish with avocado slices.

Makes 10 servings

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