Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)

Ingredients

• 2.5 quartss chicken stock
• 2 pounds skin-on , drumsticks and thighs
• 3 carrots , chopped
• 1 white onion , chopped
• 2 stalks celery , chopped
• 0.25 cups chopped fresh cilantro
• 1 clove garlic
• 1 tablespoon chopped fresh mint
• salt and ground black pepper to taste
• 3 cups cooked rice
• 1 avocado , peeled and chopped
• 2 serranos peppers , minced
• 2 limes , quartered

Instructions

1. 1

   Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.

2. 2

   Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.

3. 3

   Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.