Chicken Tortilla Soup Recipe

Summary

Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Ripe avocados2 Large, halved and pitted
 Green pepper sauce4 Teaspoon, divided (Brand)
 Salt1⁄2 Teaspoon (Or To Taste)
 Canned chicken broth43 1⁄2 Ounce (3 Cans Of 14 1/2 Ounce Each)
 Boneless skinless chicken breast halves1 Pound (3 In Number)
 Rice2 Tablespoon (Uncooked)
 Tomato1 Large, seeded and chopped
 Chopped onion1⁄2 Cup (8 tbs)
 Finely chopped cilantro1⁄4 Cup (4 tbs)
 Tortilla chips1 Cup (16 tbs)
 Shredded monterey jack cheese2 Ounce (1/2 Cup)

Nutrition Facts

Serving size

Calories 430 Calories from Fat 224

% Daily Value*

Total Fat 26 g40.5%

Saturated Fat 5.4 g27%

Trans Fat 0 g

Cholesterol 52.2 mg

Sodium 387.9 mg16.2%

Total Carbohydrates 26 g8.5%

Dietary Fiber 10 g40%

Sugars 2.8 g

Protein 28 g55.2%

Vitamin A 14.2% Vitamin C 36.4%

Calcium 11.8% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

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.
Heat chicken broth to boiling in 4-quart saucepan. Add chicken breast halves; reduce heat and cook until chicken is no longer pink. 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 Pepper Sauce.
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 Pepper Sauce, if desired.
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