Tortilla & Rice Soup

August 12, 2010

Lime juice gives this soup a zesty kick. Serve with extra tortilla chips and sour cream for a garnish.

  • Vegetable cooking spray, as needed
  • 1/3 cup green onions, sliced
  • 4 cups chicken broth
  • 2 cups cooked rice
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged cannelloni beans
  • 1 10.5-ounce can diced tomatoes with green chiles, undrained
  • 1 cup cooked chicken breast cubes
  • 1 4-ounce can green chiles, chopped, undrained
  • 1 tablespoon lime juice
  • Salt to taste
  • Tortilla chips, as needed
  • 1/2 cup tomatoes, chopped
  • 1/2 medium avocado, cut into small cubes
  • Lime slices and fresh cilantro for garnish
  1. Heat a large pot coated with cooking spray over medium-high heat until hot. Add onions; cook and stir until tender.
  2. Add broth, rice, beans, tomatoes and juice, chicken and chillies. Reduce heat to low, cover and simmer 20 minutes.
  3. Stir in lime juice and salt.
  4. Just before serving, pour into soup bowls; top with tortilla chips, tomato and avocado.
  5. Garnish with lime slices and cilantro.
Posted in: Recipes, Soups & Chilis