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Tortilli Soup

Courses
Description

From Barbara Smith

Ingredients
  • 3 Cups Boiled Chicken Breasts (or 4)
  • 4 Chicken Bouillon Cubes (or 5)
  • 1 tsp. Cumin
  • 1 tsp. Cilantro
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Flakes
  • 2 Cans Diced Rotel Tomatoes
  • 1 Can Diced Tomatoes
  • 1/4 cup. Dry Rice
  • 1 Cup Chopped Celery
  • 2 Cups Sliced Carrots (Thin)
  • Avocados
  • Grated Mexican Cheese Blend
  • Tortilla Chips
Instructions
  1. Boil Chicken Breasts in just enough water to cover good and strain stock.
  2. Add bouillon cubes, cumin, cilantro, garlic powder, onion flakes, rotel tomatoes, diced tomatoes, rice, celery and carrots. (Use more or less of each ingredient to taste.)
  3. Cook until carrots are tender and rice is cooked.
  4. Top with avocado slices, cheese and crunched up chips when serving.