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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil, extra virgin | 1 | medium (2-1/2" dia) | Onion, chopped | 4 | cloves | garlic minced | 10 | cups | chicken broth - low sodium | 1 | cup | Rotel - diced tomatoes & Green chilies | 14 | tablespoons | Green chiles, 4 oz canned chopped with liquid | 4 | breasts, bone removed | chicken breast halves, boneless, skinless | 2 1/2 | cups | Rice, brown, medium-grain | 1/4 | cup | Lime juice, raw | 1 1/2 | teaspoons | Spices, ground cumin | 1 | cup | cilantro, fresh, chopped | 1 | whole | avocados, cut into small cubes | 1 | cup, shredded | shredded cheddar cheese | 8 | ounces | tortilla chips |
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Steps
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Sequence
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Step
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| | 1 | Place oil into a large dutch oven over medium heat. Saute onion for 5 minutes then add in garlic; cook for 1 minute. Stir in chicken broth, tomtoes, green chilies, chicken breast, rice, lime juice and seasonings. Cook for 5 minutes; taste and season according to your liking. Right before serving add chopped cilantro. | | 2 | Serve soup with fresh diced avocado, shredded cheese and crushed chips if desired. If you can handle the heat, squeeze some Siracha over top, yum!! |
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