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Southwest Chicken and Rice Soup with Tortilla Strips Recipe

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This recipe for Southwest Chicken and Rice Soup with Tortilla Strips is from Monroe Elementary School Cookbook 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 med. onion, chopped
1 lg. carrot, peeled and chopped
1/2 med. bell pepper, chopped
1 T. veg. oil
2 garlic cloves, minced
2 c. shredded, cooked chicken
3/4 c. uncooked white rice
2 med. plum tomatoes, chopped
1 - 2 T. chopped pickled jalapeņo slices
1 tsp. ground cumin
1.2 tsp. black pepper
8 cups chicken broth
1/4 c. cilantro leaves
juice of 1 lime, about 2 T.
1 ripe avocado, chopped
tortilla strips ( can buy these already made too)

Directions:
Directions:
Saute first three ingredients in hot oil in a large Dutch oven over medium heat 7 mins. or till veggies are tender. Add garlic, saute 1 min. longer.
Stir in chicken and next ingredients. Stir in chicken broth, Bring to a boil, reduce heat and simmer for 20 mins. or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and tortilla strips.
Makes 6 servings.

 

 

 

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