1 whole chicken, cut apart the thighs, breast, drumsticks and remove the skin
1 1/2 cups of uncooked rice
cilantro
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)
chipotle pepper
1/2 onion
garlic
salt
pepper
1 can of garbanzo beans (strained)
1 sprig of fresh epazote, (optional) or substitute for mint ( yerbabuena )
1 dry or fresh bay leave
1/2 tsp of olive oil
2 carrots diced small (all the vegetables should be cut about the same size)
1 chayote diced small
2 med potatoes diced small
chicken stock or water to fill large pot
Directions:
In a large pot heat the oil add onion, garlic, bay leave, salt and pepper and sauteed until translucent. Add the chicken and fill the pot with water or chicken stock. Add the epazote, and the cilantro cover on high heat and bring to a boil. When it comes to a boil remove the fat that collects at the top, reduce heat to medium low cover and simmer until chicken is cooked through for about 1 hour. Do not over cook the chicken or it will become rubbery. (try to keep the water level about the same during cooking, you will probably need to add a little more broth or water to compensate)
When chicken has cooked thoroughly, take all your chicken out of the broth and let it cool. Strain your broth, and return to medium heat. Add the the chayote, carrots, and rice cook for about 15 minutes and then add the potatoes.
While the vegetables are cooking, pull apart your chicken from the bones. With your fingers shred all the chicken or cut into pieces. When the potatoes are almost cooked through, add the garbanzo beans and the chicken. Taste your soup and add any needed salt, then let it simmer for 5 more minutes to let all the flavors come together.
Serving Suggestion:
In each bowl place 1 chipotle chile, ladle the soup with a little of everything. Dice small pieces of avocado on top, and garnish with chopped cilantro and some strips of oaxaca cheese.
If you don't like heat, just put a few drops of the chipotle sauce in the bowl instead of the whole chile. You can skip the chipotle, but it does give the soup a unique flavor.
For kids I recommend not putting any at all.
Squeeze a little lime juice in each bowl.
Warm corn Tortillas.