Caldo Tlapeño (A Mexican Chicken And Rice Soup)

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
626
FAT
106%
CHOL
63%
SOD
27%

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Ingredients for 15 servings

diced avocado (I generally cut a 1/4, inch grid in the fruit while it is still in its skin, and scoop out to serve)

1 whole chicken (I usually but a whole fryer, cut up)

4 cups cooked rice

chicken bouillon (optional)

water

4 carrots , small dice

chipotle chili

2 lbs monterey jack cheese , cubed into 1/2, inch pieces