Chicken tortilla soup
3 (32 oz) containers chicken broth
1 (15.25 oz) can corn kernels, drained
1 (9 oz ) vine-ripened tomato, cut into 1/2-in. pieces
1/4 cup finely chopped red onion
1/2 jalapeno chile, seeded and finely chopped
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 cups shredded rotisserie chicken (from 1 chicken)
1 (5.4 oz) pkg Mexican rice mix
1 tsp. ground cumin (optional)
1 (13 oz.) bag tortilla chips, crushed
2 cups grated mozzarella cheese
1/2 cup chopped fresh cilantro
1 or 2 avocados, pitted and cut into 1/2-in pieces
Instructions:
1. Combine and stir broth, corn, tomato, onion, jalapeno, salt and black pepper in a large soup pot over medium high heat: bring to a boil. Reduce to medium low and add shredded chicken. Simmer until heated through, about 3 minutes.
2. Stir rice mix into soup. Add cumin, if desired and cook until rice is tender, about 20 minutes.
3. Place crushed tortilla chips, mozzarella, cilantro and avocado in separate serving dishes. Ladle soup into bowls, and pass toppings at the table. Store leftover soup in a covered container in refrigerator up to 4 days.
Serves: 8
Active time: 15 minutes
Total time: 30 minutes
