Chicken Tortilla Avocado Soup
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- 10 cups strong flavored chicken broth
- 2 tablespoons minced garlic
- 1 large onion, chopped
- 1 tablespoon chili powder
- 1 tablespoon adobo seasoning (traditional mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)
- 1 (10 ounce) can diced tomatoes and green chilies (, i use rotel brand)
- 1 1/2 cups sliced carrots
- 1 cup chopped celery
- 3 cups diced cooked chicken breasts
- 1/2 cup rice
- 12 corn tortillas, cut into 1-inch strips
- 3 cups grated mozzarella cheese
- 3 avocados, peeled and sliced at the last minute
Recipe
- 1 mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
- 2 bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
- 3 add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
- 4 in individual heat-proof bowls, place two tortillas cut into strips.
- 5 ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
- 6 place under broiler until cheese melts.
- 7 remove from oven, top with 1/2 sliced avocado and serve immediately.
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