Southwestern Chicken and Rice Soup With Tortilla Strips

Chopped ripe avocado and crisp tortilla strips are quick additions to finish off this soup with flair.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté chopped onion, carrot, and bell pepper in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add minced garlic, and sauté 1 minute.

Step 2

Stir in chicken and rice, tomatoes, pepper, cumin. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and Tortilla Strips

Step 3

*3/4 cup brown rice may be substituted for white rice. Prepare recipe as directed, increasing simmer time to 45 minutes or until rice is tender.

Step 4

Tortilla Strips: Cut 6 (6-inch) corn tortillas into strips, and place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of strips. Bake at 400° for 10 to 15 minutes or until crisp, stirring occasionally. Prep: 5 min., Bake: 15 min.

Step 5

You can save time and add flavor by buying an already cooked rotisserie chicken and shredding it. You can also cook the rice separately so it isn't mushy.

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