Chicken, Tortilla and Rice Soup
Liven things up at mealtime today with this easy Chicken, Tortilla and Rice Soup made with Minute® Instant White Rice and loaded with your favorite Mexican flavors.
Ingredients
- 2 cups Minute® White Rice
- 5 cups chicken broth
- 1 can (10 oz) diced tomatoes and green chilies
- 1 cup thinly sliced carrot
- 1 cup (6 oz) cooked chicken breast, cubed
- 1 tbsp lime juice (optional)
- 1 cup, lightly-crushed tortilla chips
- 1/2 cup shredded Mexican-style cheese blend
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced (optional)
Categories
Instructions
Bring your favorite Mexican flavors to the table without a lot of time or effort with this deliciously easy Chicken, Tortilla and Rice soup. Loaded with baked tortilla chips, green chilies, creamy avocado, zesty lime juice, fresh cilantro and a Mexican-style blend of cheese, it’s a complete meal in one bowl.
Step 1
Prepare rice according to package directions.
Step 2
Bring broth to a boil in a medium pot. Reduce heat and add tomatoes with chilies, carrots and chicken. Simmer for 10 minutes.
Step 3
Stir in rice and add lime juice, if using.
Step 4
Divide equally into 6 serving bowls and garnish with tortilla chips, cheese, cilantro and avocado, if using.
Categories
Easy and Cheesy
Life is busy and sometimes fast food is all you have time for. If you’ve got 15 minutes and a craving for Mexican, though, we’ve got an easy and delicious recipe that’s perfect for lunch or dinner and that’s sure to blow any fast food out of the water!
This Chicken, Tortilla and Rice Soup is made with Minute® Instant White Rice and your favorite Mexican flavors, including baked tortilla chips, green chilies, creamy avocado, zesty lime juice, fresh cilantro and a Mexican-style blend of cheese. You’ll never settle for lackluster fast food again just because you’re short on time. At Minute® Rice, we offer many more easy recipes like this one that are packed with amazing flavors and take just 15 minutes to make.
Avocado Dice
To easily dice an avocado, insert a utility knife into the stem end. Slice the avocado in half lengthwise to the pit, turning the avocado while slicing. Remove the knife blade and twist the halves in opposite directions to pull apart. Press the knife blade into the pit, twisting the knife gently to pull the pit away from the avocado. Cut the avocado flesh in a crisscross fashion to dice it, then run a spoon underneath to scoop out the avocado pieces.
Have some extra avocado? Save it for dinner and add it to this take-out-inspired Fried Rice with Egg – you can’t ever go wrong when combining, eggs, avocado and rice!
More Meal Inspiration
For a quick meal that only takes 15 minutes, why not try this Rice and Chicken recipe. For another Mexican dish, learn how to make the best Mexican rice recipe this side of the border.
