Friday, June 13, 2014


2 large ripe avocados, halved and pitted
1/2 tsp salt
4 tsp Tabasco Jalapeno sauce, divided
6 cups chicken broth
3 boneless, skinless chicken breast halves
2 tbsp uncooked rice
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/4 cup finely chopped cilantro
Tortilla chips
1/2 cup shredded Monterey Jack cheese

Scoop avocados into a small bowl and mash with a fork; add salt and 1 1/2 teaspoons of the jalapeno sauce. Gently but thoroughly blend and set aside.

In a 4-quart saucepan, bring the chicken broth to a boil. Add chicken, lower heat and cook until chicken is cooked through. Remove chicken from pan and cut into bite-size pieces.

Add the rice to the broth and cook until tender. Return chicken to saucepan.

Add the tomato, onion, cilantro and remaining jalapeno sauce to the pan.

Break a small handful of tortilla chips into the bottom of each serving bowl. Ladle soup over chips and top each with one tablespoon of the cheese and 1 tablespoon of the avocado mixture. Top with a tortilla chip for garnish.

Serve with additional Tabasco sauce, if desired.

Yield: 8 servings.

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