Southwestern Chicken-and-Rice Soup With Tortilla Strips |
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Prep Time: 35 Minutes Cook Time: 28 Minutes |
Ready In: 63 Minutes Servings: 1 |
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Chopped ripe avocado and crisp tortilla strips are quick additions to finish off this soup with flair. Ingredients:
1 medium onion, chopped |
1 large carrot, peeled and chopped |
1/2 medium-size red bell pepper, chopped |
1 tablespoon vegetable oil |
2 garlic cloves, minced |
2 cups shredded cooked chicken |
3/4 cup uncooked white rice |
2 medium plum tomatoes, chopped |
1 to 2 tbsp. chopped pickled jalapeño slices |
1 teaspoon cumin |
1/4 teaspoon black pepper |
8 cups chicken broth |
1/4 cup loosely packed cilantro leaves, chopped |
juice of one lime (about 2 tbsp.) |
1 ripe avocado, chopped |
Directions:
1. Sauté chopped onion, carrot, and bell pepper in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.
2. Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and Tortilla Strips.
3. *3/4 cup brown rice may be substituted for white rice. Prepare recipe as directed, increasing simmer time to 45 minutes or until rice is tender.
4. Tortilla Strips: Cut 6 (6-inch) corn tortillas into strips, and place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of strips. Bake at 400° for 10 to 15 minutes or until crisp, stirring occasionally. Prep: 5 min., Bake: 15 min.
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