Southwestern Chicken-and-Rice Soup With Tortilla Strips

Ingredients

• 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
• Tortilla Strips

Preparation

1. 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. 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. *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.
4. 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.