Makes 4 servings
- vegetable cooking spray
- ⅓ cup sliced green onions
- 4 cups chicken broth
- 2 cups cooked rice
- 1 x 10½ ounce can diced tomatoes with green chiles, undrained
- 1 cup cooked chicken breast cubes
- 1 x 4-ounce can chopped green chiles, undrained
- 1 tablespoon lime juice
- salt to taste
- tortilla chips
- ½ cup chopped tomato
- ½ avocado, cut into small cubes
- 4 lime slices for garnish
- fresh cilantro for garnish
- Heat Dutch oven or large saucepan coated with cooking spray over medium-high heat until hot.
- Add onions; cook and stir until tender.
- Add broth, rice, tomatoes and juice, chicken and chiles.
- Reduce heat to low; cover and simmer 20 minutes.
- Stir in lime juice and salt.
- Just before serving, pour into soup bowls; top with tortilla chips, tomato and avocado.
- Garnish with lime slices and cilantro.
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