Chicken Tortilla and Rice Soup
(from KarenTrujillo’s recipe box)
Also available at www.minuterice.com under Soups
Source: Minute Rice CookBook
Serves 6 peopleCategories: Soups - Not Tried
Ingredients
- 2 cups Minute® White Rice, uncooked
- 5 cups Low sodium chicken broth
- 1 cup Carrots, peeled and sliced thin
- 1 can (10 1/2 oz.) diced tomat & green chilies
- 1 cup (6 oz.) cooked chicken breast, cubed
- 1 Tbsp Lime juice (optional)
- 20 Baked tortilla chips
- (about 1 cup), slightly crushed
- 1/2 cup Shredded low-fat Mex cheese blend
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced (optional)
Directions
- PREPARE rice according to package directions.
- BRING broth to a boil in medium pot. Reduce heat and add carrots, tomatoes with chilies, and chicken; simmer 10 minutes.
- STIR in rice; add lime juice, if desired. Divide equally into 6 serving bowls and top with tortilla chips, cheese, cilantro and avocado, if desired.
- To dice an avocado, insert a utility knife into the stem end. Slice in half lengthwise to the pit, turning the avocado while slicing. Remove the knife blade and twist the halves in opposite directions to pull apart. Press the knife blade into the pit, twisting the knife gently to pull the pit away from the avocado. Discard the pit. Cut the avocado flesh in a crisscross fashion to dice it, then run a spoon underneath to scoop out the avocado pieces.