Southwestern Chicken-And-Rice Soup With Tortilla St

Name: Southwestern Chicken-And-Rice Soup With Tortilla Strips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 large carrot, peeled and chopped; 1/2 medium-size red bell pepper, chopped; 1 tablespoon vegetable oil; 2 garlic cloves, minced; 2 cups shredded cooked chicken; 3/4 cup uncooked white rice*; 2 medium plum tomatoes, chopped; 1 to 2 Tbsp. chopped pickled jalapeno slices; 1 teaspoon cumin; 1/4 teaspoon black pepper; 8 cups chicken broth; 1/4 cup loosely packed cilantro leaves, chopped; Juice of one lime (about 2 Tbsp.); 1 ripe avocado, chopped

Servings: persons

1 medium onion, chopped
1 large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 tablespoon vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice*
2 medium plum tomatoes, chopped
1 to 2 Tbsp. chopped pickled jalapeno slices
1 teaspoon cumin
1/4 teaspoon black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
Juice of one lime (about 2 Tbsp.)
1 ripe avocado, chopped

1
Saute 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 saute 1 minute.
2
Stir in chicken and next 5 ingredients. 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.
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.
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 400u00b0 for 10 to 15 minutes or until crisp, stirring occasionally. Prep: 5 min., Bake: 15 min.

1260

kcal

Calories

Fat

Carbs

193

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium onion, chopped, 1 large carrot, peeled and chopped, 1/2 medium-size red bell pepper, chopped, 1 tablespoon vegetable oil, and more.

Yes, Southwestern Chicken-And-Rice Soup With Tortilla Strips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Chicken-And-Rice Soup With Tortilla Strips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions