Recipe: Tortilla Rice Soup (using cooked rice and chicken)

TORTILLA RICE SOUP

1/3 cup sliced green onions
4 cups chicken broth
2 cups cooked rice
1 (10 1/2 ounce) can diced tomatoes with green chiles,* undrained
1 cup cooked chicken breast cubes
1 (4 ounce) can chopped green chiles
Salt to taste (optional)
1 tablespoon lime juice
FOR SERVING:
Tortilla chips
1/2 cup chopped tomato
1/2 avocado, cut into small cubes
4 lime slices (for garnish)
Cilantro sprigs (for garnish)

Cook onions in Dutch oven or large saucepan coated with cooking spray over medium-high heat until tender.

Add broth, rice, tomatoes, chicken, and chiles. Reduce heat; cover and simmer 20 minutes. Stir in salt and lime juice.

Just before serving, pour into soup bowls; top with tortilla chips, chopped tomato, and avocado. Garnish with lime slices and cilantro sprigs.

*Look for diced tomatoes with green chiles in the Mexican food section ofyour supermarket.

Makes 4 servings
Source: USA Rice Council