Tortilla Rice Soup

Tortilla Rice Soup

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

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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

Garnish with fresh lime slices, cilantro and cheese if desired

Directions
  1. 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.
  2. 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.