5/5
(1 Votes)
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.