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Ingredients
- 2 Tbsp. EVOO
- 1 onion, chopped
- 4 garlic cloves, minced
- 80 oz. chicken broth
- 10 oz. Ro-Tel tomatoes
- 7 oz. green chilies
- 4 chicken breasts, cooked & shredded
- 2 1/2 C. cooked rice
- 1 1/2 C. corn, frozen
- 1/4 C. lime juice
- 1 1/2 tsp. cumin
- kosher salt & pepper
- garlic salt
- 1 cilantro bunch, chopped
- avocado, drizzled with lime juice
- 1 C. cheese
- tortilla chips
Preparation
Step 1
Place oil into a large dutch oven over medium heat. Sauté onions for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomatoes, green chilies, chicken, rice, corn, lime juice and seasonings (pinches of each). Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro. Serve soup with fresh avocado, cheeses and crushed chips.