Free Shipping on 3 TasteBooks or more

On The Border Chicken Tortilla Soup

MeredithMeredith Blanzaco

Cheap, easy, delicious

servings:Makes 4 servings

Ingredients

  • 1/2 c. On the Border salsa - 2 large ripe avocados, mashed with 3 T. salsa
  • 3 (14 oz) cans chicken broth
  • 3 boneless, skinless chicken breasts - 4 T. uncooked rice
  • 1/2 c. onion
  • 1/2 cup shredded zucchini
  • 1/2 cup shredded yellow squash
  • 1/2 c. finely chopped cilantro
  • 1/2 c. shredded Monterey jack cheese
  • broken tortilla chips
On The Border Chicken Tortilla Soup photo

directions

  • 1

    Heat chicken broth to boil in a large saucepan. Add chicken breast halves, reduce heat and cook until chicken is opaque.

  • 2

    Remove chicken and cut into bite size pieces. Add salsa and rice to broth. Cook about 15 minutes until rice is tender.

  • 3

    Return chicken to sauce pan, add onion and veggies. Simmer 5 minutes.

  • 4

    Just before serving add remaining onion and cilantro. To serve, break a small handful of On the Border chips into bottom of each bowl. Ladle soup over tortilla chips. Top with cheese and 1 rounded scoop of avocado.

Ratings

MY RATING

You must be logged in as a member
to rate recipes. Log In or Join.

reviews

  • Carrie Minyard

    by , November 19, 2013

    When making this recipe I need to triple it. Only use very little cilantro or none at all

add your review

You must be logged in as a member to review recipes. Log In or Join.


more food from around the web


Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.