There are not enough words to describe how much I love this dish. It’s probably my all-time favorite comfort food.
In the way of most comfort foods, there are tons of ways of preparing this, and it depends on which part of the world you’re from. This is just the one we had at home.
I apologize for the lack of measurements in this recipe, but the amounts really depend on what you want to put in your bowl. Usually, I chop everything up and put it on the table, then let everybody mix their own and ladle on the broth.
I would recommend using a soup bowl that is slightly larger than the average.
THE BITS AND PIECES
- Chicken broth.
- Cooked rice (white or brown, your pick).
- Cooked chicken, shredded.
- Tomato, diced.
- Onions, diced.
- Cilantro, chopped.
- Lime juice.
- Avocado (optional).
HOW TO
- Bring broth up to a boil.
- In a large soup bowl, add about two scoops of rice.
- Add shredded chicken, avocado, tomato, onions and cilantro.
- Squeeze lime juice on top.
- Pour hot broth on top of the whole thing.
- Season to taste.
- ENJOY!!
NOTES
- I always make my chicken broth from scratch, but if all you have on hand is the store bought variety that’s ok.
- My Dad always adds a tablespoon or two of his extra hot salsa into his. It was always too much for me, but I do add a couple pinches of chili powder. Now, this is not the chili powder they sell for chili con carne, but ground up chilies (also known as Chile piquín). You can find it in Mexican stores.