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Chicken Tortilla Soup

21st.Century.Chef's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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