Tortilla Soup with Chicken and Rice

Tortilla Soup with Chicken and Rice

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Yield : 12 servings.

Ingredients & Directions

as needed

9 each

1 cup

1 qt.

1 ½ cup

2 tbsp

3 qt.

6 cups

3 cups

3 tbsp

1 ½ cup

1 ½ qt.

¾ cup

12 each

Vegetable oil, for frying

6-inch corn tortillas, cut into strips

Sliced scallion

Canned diced tomatoes

Canned chopped green chiles

Chili powder

Chicken stock

Shredded cooked boneless chicken

Roasted corn

Fresh lime juice

Diced avocado

Cooked long grain or parboiled rice*

Minced fresh cilantro

Lime wedges

Method

In skillet, heat oil 1-inch deep over medium heat. Fry tortilla until golden brown and crisp. Drain on paper towel and hold until serving.

In large sauce pot, heat oil over medium heat; add scallion and sauté 30 seconds. Add tomatoes, green chiles, chili powder and chicken stock; bring to a simmer, cover and let cook 15 minutes.

Stir in chicken, roasted corn and lime juice; keep warm until ready to serve.

To Serve: For each serving, ladle 2 cups soup into soup plate or large bowl and add 2 Tbsp. avocados and ½ cup rice mounded in center. Garnish with 1 Tbsp. minced cilantro, tortilla strips and a lime wedge.

*You may also use U.S. aromatic rice in this recipe.

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• Tortilla Soup with Chicken and Rice