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"ON THE BORDER" LIKE
CHICKEN TORTILLA SOUP

1/2 cup Salsa or Picante Sauce
3 - 14oz cans chicken broth
3 boneless, skinless chicken breasts, diced into bite sized pieces (about 1 lb)
4 tbsp uncooked rice (long cooking rice, not Minute Rice)
1/2 cup chopped onion
1/2 cup shredded Monterey Jack Cheese
1/4 cup shredded carrots (optional)
1/4 cup thinly sliced zucchini (optional)
1/2 cup finely chopped cilantro (optional)
avocado thinly sliced (optional)
Tortilla Chips

Heat chicken broth to boil in a large saucepan and add chicken breast pieces,
reduce heat and cook until chicken is opaque (about 10 min.).

Add salsa and rice to broth. Cook about 15 minutes until rice is tender.

Add chopped onion, carrots, and zucchini. Simmer 5 minutes.

Just before serving add cilantro.

To serve, break a small handful of tortilla chips into the bottom of each bowl.
Ladle soup over tortilla chips, top with cheese and avocado slices.
Serve immediately.

 

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