RCI-SP.003.0692.001
Tortilla Rice Soup
Makes 4 servings
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- ⅓ cup
- 4 cups
- 2 cups
- x 10½ ounce can diced tomatoes with green chiles1 unitundrained
- 1 cup
- x 4-ounce can chopped green chiles1 unitundrained
- 1 tablespoon
- 1 unit
- 1 unit
- ½ cup
- avocado½ unitcut into small cubes
- 4 unit
- 1 unit
Method
1
Spray a large pot with vegetable cooking spray and heat over medium-high heat. Add sliced green onions and sauté for 1-2 minutes until fragrant.
2
Pour in chicken broth and bring to a boil, stirring occasionally.
5 minutes
3
Add cooked rice, canned diced tomatoes with green chiles (undrained), canned chopped green chiles (undrained), and cooked chicken breast cubes to the pot.
4
Reduce heat to medium and simmer the soup for 10 minutes, allowing flavors to meld.
10 minutes
5
Stir in lime juice and salt to taste, adjusting seasoning as needed.
6
Ladle soup into serving bowls and top each bowl with a handful of tortilla chips.
7
Divide chopped tomato and avocado cubes evenly among the bowls, distributing over the tortilla chips.
8
Garnish each serving with a lime slice and fresh cilantro. Serve immediately while the soup is hot and tortilla chips are still crispy.