Chicken And Rice Soup With Avocado And Pico De Gallo
|Finely chopped seeded tomatoes||1 1⁄4 Cup (20 tbs)|
|Minced fresh onion||1⁄3 Cup (5.33 tbs)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Minced pickled jalapeno peppers||2 Tablespoon|
|Fresh lime juice||2 Tablespoon|
|Fat free, low sodium chicken broth||32 Ounce (1 Carton)|
|Rice||500 Gram (1 Regular-Size Bag Boil-In-Bag)|
|Shredded roasted chicken breasts||1 1⁄4 Cup (20 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Ripe avocado||1 Small, sliced|
1. Combine first 6 ingredients in a bowl.
2. Bring broth to a boil in a Dutch oven. Remove rice from bag, and stir into broth. Add chicken and black pepper, cover, reduce heat, and simmer 10 minutes or until rice is tender.
3. Ladle soup into bowls, garnish with avocado slices and tomato mixture.