Chicken Tortilla Soup--On the Border

By Nilson

Ingredients

• 1/2 cup salsa
• 2 large ripe olives, mashed with 3 Tablespoons salsa
• 3 cans chicken broth
• 3 boneless skinless chicken breasts (1 pound)
• 4 Tablespoons uncooked rice
• 1/2 cup chopped onion
• 1/2 cup finely chopped cilantro
• 1/2 cup shredded monterey jack cheese
• avocado cubed

Preparation

Step 1

Heat chicken broth to boil in a 4 quart saucepan. Add chicken, reduce heat, and cook until opaque. Remove meat and cut into bite sized pieces. Add salsa and rice to broth; cook about 15 minutes, or until the rice is tender. Add chopped chicken, 1/2 of chopped onion, simmer 5 minutes. Just before serving add remaining onion and cilantro.

To serve break tortilla chips into each bowl. Ladle soup over chips. Top with cheese and 1 Tablespoon of avocado.

Serve immediately with an additional salsa and chips.