Ingredients
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1
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cup
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Blue Ribbon® White Rice
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1/3
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cup
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green onion, sliced
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|
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non-stick cooking spray
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4
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cups
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chicken broth
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1
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can
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(10 oz.) diced tomatoes and green chilies, undrained
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1
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cup
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cooked chicken breast cubes
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1
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can
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(4 oz.) chopped green chilies
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1
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Tbsp
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lime juice
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tortilla chips
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1/2
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cup
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tomato, chopped
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1/2
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cup
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avocado, cubed
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4
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lime slices, for garnish
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fresh cilantro leaves
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Cooking Directions
Prepare rice according to package directions.
Cook onions in Dutch oven or large saucepan coated with cooking spray over medium-high heat until tender. Add broth, cooked rice, tomatoes, chicken, and chilies. Reduce heat; cover and simmer 20 minutes. Add lime juice. Just before serving, pour into soup bowls, top with tortilla chips, chopped tomato, and avocado. Garnish with lime slices and cilantro.