Tortilla Rice Soup
| 2 tbsp | oil | 30 mL |
| 2/3 cup | sliced green onions | 150 mL |
| 8 cups | chicken broth | 2 L |
| 4 cups | cooked long grain white or brown U.S. rice | 1 L |
| 1 | can (28 oz/796 mL) diced tomatoes, undrained | 1 |
| 2 cups | cooked chicken breast cubes | 500 mL |
| 1 | can (4.5 oz/127 mL) chopped green chilies, undrained | 1 |
| 2 tbsp | lime juice | 30 mL |
| To taste | salt | to taste |
| Tortilla chips | ||
| 1 cup | diced tomato | 250 mL |
| 1 | firm ripe half avocado, cut into small cubes | 1 |
| 8 | lime slices, for garnish | 8 |
| Fresh cilantro, for garnish |
In Dutch oven or large saucepan over medium-high, heat oil. Add onions; cook 2 minutes, stirring often. Add broth, rice, tomatoes and juice, chicken and chilies. Reduce heat to low; cover and simmer for 20 minutes. Stir in lime juice and season with salt. Just before serving, pour into soup bowls; top with tortilla chips, tomato and avocado. Garnish with lime slices and cilantro.
Makes 8 servings.
Source www.riceinfo.com
*Use GF broth and check tortilla chips for gluten.
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