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.
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.
This is a delicious soup! I omitted the jalapeno slices since my family doesn't care for them. Used prepacked tortilla strips from the salad toppings aisle. The avacado on top was delish. Will definitely make this again.
Love this recipe! Make several times every year. I substitute 2 cans of tomatoes and green chilis for the fresh tomatoes, and add frozen corn and black beans to the mix. I always use the brown rice, and often use rotisserie chicken for easy prep.
This soup was absolutely delicious! Made if for a church potluck (tripled it), and it was gone - with the bottom scraped out. I had run out of jalapeno slices, but added in a salsa verde, otherwise I followed the basic recipe (no garnishes).
This soup has incredible flavor. My family inhaled every drop. I sauteed chicken thigh pieces with the vegetables instead of using precooked chicken. It was soooo worth it. The thigh meat packs a huge flavor profile.
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