When you have a bowl of soup in Mexico it will be accompanied with fresh, raw condiments. What a great way to add some nutritional value and flavour
Ingredients
2 thigh(s)
Chicken thighs, with skin
(organic)
1 cup chopped
Carrots
1 squash
Acorn squash
(cubed)
1 cup
White onion
(cubed)
2 clove(s)
Garlic
1 large stalk(s)
Celery
(cubed)
1 leaf
Bay leaf
(whole)
1/4 tsp
Sea salt, fine
(to taste)
1 avocado(s)
Avocado
(sliced)
1/4 cup
Red onion
(diced)
1/4 cup
Cilantro (coriander)
(chopped)
1 fruit
Lime
(cut in half)
Instructions
Fill a stock pot with water and add chicken, carrots, white onion, garlic, bay leaf, squash and celery.
Bring to a boil and reduce to simmer for 30 minutes. Season with sea salt, pepper to taste.
Serve soup with all the vegetables, one piece of chicken each, and top with avocado slices, chopped red onion, chopped cilantro, squeeze the lime over top and enjoy!
