Chicken Tortilla Soup

Recipe Ingredients

2 cups	474ml	Ripe avocados, halved and pitted (large)
1/2 teaspoon	2.5ml	Salt - or to taste
4 teaspoons	20ml	Tabasco brand Green Pepper Sauce - divided
3		Chicken broth - (14 1/2 oz ea)
3		Boneless skinless chicken breast halves - (abt 1 lb total)
2 tablespoons	30ml	Uncooked rice
1 tablespoon	15ml	Tomato - seeded, chopoped (large)
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	4g / 0.1oz	Finely-chopped cilantro
		Tortilla chips
1/2 cup	73g / 2.6oz	Shredded Monterey Jack cheese

Recipe Instructions

With spoon, scoop avocados into medium bowl and mash with fork; add salt and 1 1/2 teaspoons Tabasco sauce. Blend gently. Set aside.

In 4-quart saucepan, heat chicken broth to boiling. Add chicken, lower heat, and cook until white throughout. Remove chicken and cut into bite-size pieces.

Add rice and cook until tender, about 15 minutes. Return chicken to saucepan. Just before serving, add tomato, onion, cilantro, and remaining 2 1/2 teaspoons Tabasco sauce.

To serve, spoon tortilla tortilla chips into bottom of each bowl. Ladle soup over chips. Top with cheese and one rounded tablespoon avocado mixture.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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