Chicken Tortilla Soup
Ingredients
- 2 large ripe avocados, halved and pitted
- Salt to taste
- 4 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
- 3 (14 1/2-ounce) cans chicken broth
- 3 skinless, boneless chicken breast halves (about 1 pound)
- 2 tablespoons uncooked rice
- 1 large tomato, seeded and chopped
- 1/2 cup chopped onion
- 1/4 cup finely chopped cilantro
- Tortilla chips
- 1/2 cup shredded Monterey Jack cheese
Preparation
Scoop avocado pulp into a bowl and mash with a fork; add salt to taste and 1 tablespoon of the TABASCO® Green Sauce. Blend well and set aside.
Bring chicken broth to boiling in a 4-quart saucepan. Add chicken, lower heat, and cook until meat is white throughout, about 15 minutes. Remove chicken and set aside to cool. Add rice to broth and cook until tender, about 15 minutes. Cut chicken into bite-size pieces and return to saucepan. Just before serving, stir in tomato, onion, cilantro, and remaining 3 tablespoon TABASCO® Green Sauce.
To serve, place a few tortilla chips in bottom of each bowl. Ladle soup over chips and top with cheese and a spoonful of avocado mixture.
Makes 8 servings.
Talk About It!
Post a Comment
Name:
Email:
another
image
Comment Policy
You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.
Privacy Policy
We do not share your email address and will not email you unless you request that we do.
Read More
Type the two words above: