Recipe: Mexican Stacked Chicken Soup

Mexican Stacked Chicken Soup
alt.cooking-chien/Traci & Jeff Poole/2000

1 large or 2 small ripe tomatoes
1 lime, cut into wedges
1/2 cup loosely packed cilantro
1 can (15 1/2 ounces) kidney or pinto beans, drained and rinsed
1 to 1 1/2 pounds skinless, boneless chicken breasts
6 cups canned chicken broth
1 cup frozen corn kernels
4 to 6 Romaine leaves
1/2 to 3/4 cup sliced green olives (from the salad bar)
1/2 to 3/4 cup sliced black olives (from the salad bar)
1 avocado
1 cup prepared salsa

Core the 1 tomato and dice into 1/2-inch cubes; cut the 1 lime into 4 or 6 wedges; chop enough cilantro to measure 1/2 cup; drain and rinse the 1 can beans. Dice the 1 to 1 1/2 pounds chicken breasts into 1/2-inch cubes.

Pour the 6 cups chicken broth into a large saucepan, cover, and bring to a boil over high heat. Add the diced chicken breasts and tomatoes and drained beans and bring to a boil. Lower the heat and simmer the soup until the chicken is cooked through, about 8 to 10 minutes. Add the 1 cup corn kernels and turn off the heat.

Meanwhile, finely slice the Romaine leaves and pile them on a platter. Place the green and black olives on the platter with the lime wedges. Cut the avocado in half and pit it. With the rounded (skin) side of the avocado on the board, using the tip of a paring knife, cut a crosshatch in the avocado flesh, up to but not through the skin. Scoop out the meat with a spoon onto the platter. Place the 1 cup salsa in a bowl. Place the platter and salsa on the table.