Monday, January 11, 2010

Marcy Rice's Chicken Tortilla Soup

Makes about 8 servings. Great for a crowd.

3 cans chicken broth (14 ½ oz. cans)
1 lb. boneless skinless chicken breasts
2 T uncooked rice
1 lg. tomato, chopped
½ c. chopped onion
¼ c. finely chopped cilantro
tortilla chips
½ c. shredded cheese

Heat chicken broth to boiling.
Add chicken and cook until opaque.
Remove chicken and cut into bite-size pieces. (Marcy chops chicken before cooking) Add rice and cook 15 min. or until tender.
Return chicken to the broth.
Just before serving, stir in tomato, onion and cilantro.
2 ½ tsp. tobasco green pepper sauce (or 1 T chili powder)
Crush chips into bowl.
Pour soup over chips.
Top with cheese, avocado or guacamole, and sour cream.

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