Recipe: Chicken Tortilla Soup

Chicken Tortilla Soup
Source: Pasadena Star News/3/17/04
Servings 4

3 (14.5-ounce) cans chicken broth
3 boneless, skinless chicken breasts (1 pound)
1/2 cup salsa
1/4 cup uncooked white rice
1/2 cup chopped onion, divided
1/2 cup finely chopped cilantro
tortilla chips
1/2 cup shredded Monterrey jack cheese
1 avocado, cubed

Bring broth to a boil in a 4-quart saucepan. Add chicken and simmer until opaque, about 10 minutes. Remove chicken and set aside to cool.

Add salsa and rice to broth; cover and cook about 20 minutes, until the rice is tender. Meanwhile, cut chicken into bite-size pieces. When rice is tender, add chicken and 1/4 cup of the chopped onion to the pot and simmer 5 minutes. Just before serving, add remaining onion and cilantro.

To serve, break tortilla chips into each bowl. Ladle soup over chips. Top with cheese and avocado.