Chicken Tortilla Soup Recipe


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


 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


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.