Southwestern Chicken-and-Rice Soup With Tortilla Strips

Southern Living
Chopped ripe avocado and crisp tortilla strips are quick additions to finish off this soup with flair.
Makes about 6 servings


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1 medium onion, chopped
1 large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 tablespoon vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice*
2 medium plum tomatoes, chopped
1 to 2 Tbsp. chopped pickled jalapeño slices
1 teaspoon cumin
1/4 teaspoon black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
Juice of one lime (about 2 Tbsp.)
1 ripe avocado, chopped


Prep: 35 Minutes
Cook: 28 Minutes

1. Sauté chopped onion, carrot, and bell pepper in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.

2. Stir in chicken and next 5 ingredients. 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.

*3/4 cup brown rice may be substituted for white rice. Prepare recipe as directed, increasing simmer time to 45 minutes or until rice is tender.

Tortilla Strips: Cut 6 (6-inch) corn tortillas into strips, and place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of strips. Bake at 400° for 10 to 15 minutes or until crisp, stirring occasionally. Prep: 5 min., Bake: 15 min.

Created date

October 2006