Tortilla Rice Soup

Name: Tortilla Rice Soup
Yield: Makes 8 servings.
Ingredients: 2 tbsp (30 mL) oil; 2/3 cup (150 mL) sliced green onions; 8 cups (2 L) chicken broth; 4 cups (1 L) cooked USA Rice; 1 can (28 oz/796 mL) diced tomatoes, undrained; 2 cups (500 mL) cooked chicken breast cubes; 1 can (4.5 oz/127 mL) chopped green chilies, undrained; 2 tbsp (30 mL) lime juice; Salt, to taste; Tortilla chips; 1 cup (250 mL) diced tomato; 1 firm ripe half avocado, cut into small cubes

Here’s a whole new twist on chicken and rice soup to warm the winter chills.

Yield

Makes 8 servings.

Ingredients

2 tbsp (30 mL) oil
2/3 cup (150 mL) sliced green onions
8 cups (2 L) chicken broth
4 cups (1 L) cooked USA Rice
1 can (28 oz/796 mL) diced tomatoes, undrained
2 cups (500 mL) cooked chicken breast cubes
1 can (4.5 oz/127 mL) chopped green chilies, undrained
2 tbsp (30 mL) lime juice
Salt, to taste
Tortilla chips
1 cup (250 mL) diced tomato
1 firm ripe half avocado, cut into small cubes

Directions

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.