Chilate Con Pollo

Ingredients

Corn tortillas

6

Avocado

1, sliced

Lime juice

1 tablespoon

Salt and pepper

to taste

Dried oregano

1 teaspoon

Ground cumin

1 teaspoon

Chicken broth

8 cups

Cilantro

1/4 cup, chopped

Tomatoes

2, diced

Green bell pepper

1, diced

Potatoes

2 medium, diced

Carrots

2 medium, sliced

Garlic

3 cloves, minced

Onion

1 large, chopped

Chicken

1 whole, cut into pieces

Instructions

1. Heat a large pot over medium heat. Add the chicken pieces, season with salt and pepper, and brown on all sides. Once browned, remove the chicken and set aside.
2. In the same pot, add the chopped onion and minced garlic. Cook until the onion becomes translucent.
3. Add the sliced carrots, diced potatoes, bell pepper, and tomatoes to the pot. Allow the vegetables to cook until they begin to soften.
4. Return the browned chicken to the pot. Add the chicken broth, ground cumin, dried oregano, salt, and pepper. Bring the mixture to a boil.
5. Once boiling, reduce the heat and let it simmer for approximately 45 minutes. During this time, the chicken will become thoroughly cooked and the flavors will intensify.
6. Remove the chicken from the soup and shred it into smaller pieces. Return the shredded chicken to the pot.
7. Stir in the chopped cilantro and lime juice. Adjust the seasoning if necessary.
8. Serve the Chilate Con Pollo hot. Garnish each serving with a slice of avocado and accompany with a warmed corn tortilla.