Chopped ripe avocado and crisp tortilla strips are quick additions to finish off this soup with flair.
Southern Living NOVEMBER 2006
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.
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