Chicken Tortilla Soup
|Ripe avocados||2 Large, halved and pitted|
|Green pepper sauce||4 Teaspoon, divided (Brand)|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Canned chicken broth||43 1⁄2 Ounce (3 Cans Of 14 1/2 Ounce Each)|
|Boneless skinless chicken breast halves||1 Pound (3 In Number)|
|Rice||2 Tablespoon (Uncooked)|
|Tomato||1 Large, seeded and chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped cilantro||1⁄4 Cup (4 tbs)|
|Tortilla chips||1 Cup (16 tbs)|
|Shredded monterey jack cheese||2 Ounce (1/2 Cup)|
Scoop out avocado into medium bowl and mash with fork. Add 1-1/2 teaspoons TABASCO Green Pepper Sauce and salt; blend gently but thoroughly. Set aside.
Heat chicken broth to boiling in 4-quart saucepan. Add chicken breast halves; reduce heat and cook until chicken is no longer pink. Remove chicken and cut into bite-size pieces. Add rice and cook about 15 minutes or until tender. Return chicken to saucepan. Just before serving, stir in tomato, onion,
cilantro and remaining 2-1/2 teaspoons TABASCO Green Pepper Sauce.
To serve, break small handful of tortilla chips into bottom of each bowl. Ladle soup over tortilla chips. Top with cheese and 1 rounded tablespoon avocado mixture. Serve immediately with additional TABASCO Green Pepper Sauce, if desired.