CALDO DE POLLO OR CHICKEN SOUP MEXICAN STYLE

INGREDIENTS
8 cups water
8 chicken thighs or drumsticks
1 tablespoon salt
4 garlic cloves chopped
1 tablespoon olive oil
1/4 cup white long grain rice
1/2 cup chopped onion
2 tomatoes chopped( Roma tomatoes)
2 carrots sliced
3 potatoes quartered
1 green celery chopped
1/3 cup tomato sauce
1 tablespoon chopped cilantro
1 Lime sliced wedges for serving
Corn tortillas for serving
optional 1 avocado sliced

INSTRUCTIONS
In a large pot, place the water, chicken, salt, and garlic. Bring the ingredients to a boil, then reduce to medium heat and let simmer for 15 minutes. While the broth is simmering, skim the foam that forms on top of the water.
In a separate pan, heat up the oil on medium heat, add rice and cook, stirring occasionally, until browned, about 2-3 minutes. Be careful not to burn it.
Add chopped onion and continue cooking until onion is translucent, for about 2 minutes.
Add chopped tomato and cook for another 3 minutes.
Add this mixture to the chicken pot.
Stir in the carrots, celery, and potatoes to the soup and let come to a boil. Reduce heat. Allow it to simmer until vegetables cook through, about 20-30 minutes.
Add tomato sauce, cilantro during the last 5 minutes of cooking. Check again for salt.
Ladle soup into bowls including a piece of chicken for each serving, and serve with lime wedges and warm corn tortillas.
Optional: Add slices of avocado to your soup.