Mexican chicken and vegetable soup

Ingredients
6 cups of chicken broth
2 chicken breasts
5 carrots
3 zucchini squash
1 large chayote squash
1 big potato
a handful of rice* (Optional)

Chipotle pepper
Cilantro
Avocado
lime

- Cut all the vegetables into small pieces
- Add chicken, carrots and potato in the chicken broth and let boil for around 15 minutes in medium heat.
- Add zucchini squash and chayote squash for another 5 minutes. At this time also add a handful of rice if you wish and wait for it to be cooked (it will come out very fluffy).
- Make sure chicken is toughly cooked.

When you serve the soup you can add a few cilantro leaves, a few drops of chipotle sauce or pepper, some drops of lime for flavor and avocado.

 

RECIPE SUBMITTED BY VERONICA O.