"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup image
Going down south for some surfin'

 

This recipe for Chicken Tortilla Soup, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 large ripe avocados, halved and pitted
2 tsp Tabasco brand Green Pepper Sauce, divided
tsp salt
3 (14 oz) can chicken broth
3 boneless, skinless cooked chicken breasts halves (about 1 lb), cut into bite
size pieces
2 Tb uncooked rice
1 lg tomato, seeded and chopped
C chopped onion
C finely chopped cilantro
Tortilla chips
C (2 oz) shredded Monterey Jack Cheese

Directions:
Directions:
Scoop out avocado into medium bowl and mash with fork.
Add 1 tsp Tabasco Green Pepper Sauce and salt; blend gently but thoroughly. Set aside.
Heat chicken broth to boiling in a 4 qt saucepan. Remove from heat and add rice and cover pan. Allow to sit for 5
minutes.
Add chicken bite size pieces to broth and rice mixture.
Just before serving, stir in tomato, onion, cilantro and remaining 1 tsp Tabasco Green Pepper Sauce.
To serve, break small handful of tortilla ships into bottom of each bowl. Ladle soup over tortilla chips.
Top with cheese and 1 rounded Tb of avocado mixture. Serve immediately.

Yields: 8 servings

 

 

 

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