Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a maindish soup. *The rice should be cooked in the soup. Peel and slice the avocados, and cut into 3 cm pieces. The chiles are best chopped fine in a blender. Halve the limes. Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas. Mrs. Rasmussen's Book of One-Arm Cookery Mary Lasswell