MEXICAN STYLE VEGETABLE, CHICKEN AND AVOCADO SOUP..PHOTOS AND TIPS

SAUTE ONIONS, GARLIC. CARROTS AND CELERY IN OIL, THEN ADD WATER, CHICKEN PIECES ( I USED 3 WHOLE CHICKEN LEGS), SMOKED PAPRIKA, ANNATTO POWDER AND SIMMER UNTIL CHICKEN IS TENDER..THEN STRAIN...AND WHEN COOL REMOVE MEAT FROM THE CHICKEN PIECES, DISCARD BONES AND SKIN. ADD MORE CARROTS, ONIONS,, CELERY, GARLIC, SALT & PEPPER, OREGANO TO THE STRAINED STOCK AND SOME DICED POTATO.

FINISH THE SOUP BY ADDING PIECES OF CHICKEN, FRESH OR DEFROSTED DRAINED PEAS, CORN ( I USED BLANCHED  SUGAR PEAS& FRESH CORN ON THE COB) AND SIMMER FOR 5 MINS, SERVE IN BOWLS TOPPED WITH CHOPPED CILANTRO AND LIME/LEMON JUICE..FOR MY DELIVERIES I ADD AVOCADO AT THE BASE OF THE SOUP TO KEEP IT GREEN.