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Southwestern Chicken and Rice Soup with Tortilla Strips
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Brief Description
Chicken and rice soup with tomatoes, jalapenos, peppers and onions, topped with tortilla strips and avocado.
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Main Ingredient
chicken
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Category: Soups
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Cuisine: Southwestern
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Prep Time: 35 min(s)
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Cook Time: 28 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Brown rice may be substituted for the white rice; but increase simmering time to 45 minutes or until rice is tender.
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Posted By: mssavy
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Posted On: Dec 18, 2015
Number of Servings:
Ingredients:
- 1 - medium onion chopped
- 1 - large carrot peeled and chopped
- 1/2 - medium size red bell pepper chopped
- 1 tablespoons - vegetable oil
- 2 cloves - garlic minced
- 2 cups - shredded cooked chicken
- 3/4 cups - uncooked white rice
- 2 - medium plum tomatoes chopped
- 1 1/2 tablespoons - chopped pickled jalapeno slices
- 1 teaspoons - cumin
- 1/4 teaspoons - black pepper
- 8 cups - chicken broth
- 1/4 cups - loosely packed cilantro leaves chopped
- - juice of one lime about 2 tablespoons
- 1 - ripe avocado peeled, seeded, chopped
- - corn tortillas for tortilla strips
Directions:
1. Sauté onion, carrot, and red bell pepper in hot oil in a large Dutch oven over medium heat for 7 minutes or until vegetables are tender. Add garlic; sauté 1 minute.
2. Stir in chicken, rice, tomatoes, jalapeno slices, cumin, and black pepper; stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice; serve with chopped avocado and tortilla strips.
For Tortilla Strips:
Cut 6 (6-inch) corn tortillas into strips; place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of strips. Bake at 400° F for 10-15 minutes or until crisp, stirring occasionally.
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