Chicken Broth, Mexican Style

    45 minutes

    Lovely warming chicken broth with potatoes and carrots, served with a garnish of cheese, avocado and your favourite salsa. This is a great recipe to have on hand.

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    Serves: 6 

    • 1 cut up chicken
    • 1 leek, sliced
    • 3 carrots, peeled and diced
    • 4 potatoes, peeled and diced
    • 3 sticks celery, diced
    • 2 sprigs parsley
    • 1 sprig of mint
    • salt, to taste
    • 250g grated cheese
    • 2 avocados, sliced
    • 1 cup salsa

    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. In a saucepan combine the chicken, leek, carrots, potatoes, celery, parsley and mint. Cover with water and bring to a boil over high heat, reduce heat and simmer until chicken is cooked, about 30 minutes.
    2. Remove the chicken, shred the meat and discard the bones and skin. Strain out the stock, saving the potatoes and carrots.
    3. Return the stock, chicken, potatoes and carrots to the saucepan. Reheat, adding salt to taste. Serve with cheese, avocado and your favourite salsa.

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