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Chicken Tortilla Soup
Makes 8 servings
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Image © Publications International, Ltd.
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Chicken Tortilla Soup
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Ingredients
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2
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large ripe avocados, halved and pitted
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4
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teaspoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
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1/2
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teaspoon salt or to taste
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3
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(14-1/2-ounce) cans chicken broth
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3
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boneless, skinless chicken breast halves (about 1 pound)
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2
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tablespoons uncooked rice
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1
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large tomato, seeded and chopped
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1/2
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cup chopped onion
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1/4
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cup finely chopped cilantro
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Tortilla chips
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1/2
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cup (2 ounces) shredded Monterey Jack cheese
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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.
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Heat chicken broth to boiling in 4-quart saucepan. Add chicken breast halves; reduce heat and cook until chicken is opaque. 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 Sauce.
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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 Sauce, if desired.
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© McIlhenny Company (TABASCO® brand Pepper Sauce)
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Click here for printable version