Mexican Chicken and Rice Soup (Sopa de Pollo y Arroz)
Prep Time: 25 min
Cook Time: 45 min
Ingredients
- ✓ 2 ½ quarts chicken stock
- ✓ 2 pounds skin-on, bone-in whole chicken legs (drumsticks and thighs)
- ✓ 3 carrots, chopped
- ✓ 1 white onion, chopped
- ✓ 2 stalks celery, chopped
- ✓ ¼ cup 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 serrano peppers, minced
- ✓ 2 limes, quartered