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  • Chicken Tortilla Soup

    0 votes
    Chicken Tortilla Soup
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lrg Ripe avocados, halved and pitted
    • 1/2 tsp Salt or possibly to taste
    • 4 tsp Tabasco brand Green Pepper Sauce divided
    • 3 can Chicken broth - (14 1/2 ounce ea)
    • 3 x Boneless skinless chicken breast halves (abt 1 lb total)
    • 2 Tbsp. Uncooked rice
    • 1 lrg Tomato seeded, chopoped
    • 1/2 c. Minced onion
    • 1/4 c. Finely-minced cilantro Tortilla chips
    • 1/2 c. Shredded Monterey Jack cheese

    Directions

    1. With spoon, scoop avocados into medium bowl and mash with fork; add in salt and 1 1/2 tsp. Tabasco sauce. Blend gently. Set aside.
    2. In 4-qt saucepan, heat chicken broth to boiling. Add in chicken, lower heat, and cook till white throughout. Remove chicken and cut into bite-size pcs.
    3. Add in rice and cook till tender, about 15 min. Return chicken to saucepan. Just before serving, add in tomato, onion, cilantro, and remaining 2 1/2 tsp. Tabasco sauce.
    4. To serve, spoon tortilla tortilla chips into bottom of each bowl. Ladle soup over chips. Top with cheese and one rounded Tbsp. avocado mix.
    5. This recipe yields 8 servings.

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