Mexican Chicken and Rice Soup

By TKakadelas

Ingredients

• 4 corn torillas
• 1/2 c. canola oil
• 1 T. butter
• 1/2 c. chopped yellow onion
• 1 1/2 T. finely chopped jalapeno (I don't put this in)
• 1 1/2 c. chopped Roma tomatoes
• 1/3 c. chopped cilantro
• 2 t. chopped garlic
• 6 cups chicken broth
• 1 bay leaf
• 1 (6 oz) box Uncle Ben's Mexican Fiesta Rice
• 1 c. chopped cooked white chicken meat
• 1/2 c. grated cheddar cheese

Preparation

Step 1

Cut the tortillas into 1/4" strips. In a large saute pan, heat the oil over the medium-high heat. Fry the tortilla strips untl crunchy. Drain and set aside. In a soup pot, melt the butter over medium heat. Saute the onion, jalapeno, tomatoes, cilantro and garlic in the butter until the tomatoes are soft. Add the chicken broth and bay leaf and bring to a boil. Add the rice and seasonings. Boil until the rice is tender, about 15 minutes. Reduce the heat. Add the chicken and simmer for 15 minutes. If the rice absorbs too much of the liquid, add more chicken broth. Ladle the soup into bowls. Top with tortilla strips and cheese before serving.