Southwestern Chicken-and-Rice Soup with Tortilla Strips

Provided by Kim E
Makes About 6 Servings
Prep: 35 min., Cook: 28 min.

Ingredients:
1 medium onion, chopped
1 large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 tbsp. vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice*
2 medium plum tomatoes, chopped
1 to 2 tbsp. chopped pickled jalapeno slices (optional)
1 tsp. cumin
1/4 tsp. black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
juice of 1 lime, about 2 tbsp. (optional)
1 ripe avocado, chopped
tortilla strips

Directions:
1. Saute first 3 ingredients in hot oil in a large Dutch oven over medium heat for 7 minutes or until vegetables are tender. Add garlic; saute 1 minute.

2. Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat and simmer for 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and tortilla strips.

*3/4 cup brown rice may be substituted. Prepare recipe as directed, increasing simmer time to 45 minutes or until rice is tender.

Tortilla strips: Cut 6 (6-inch) corn tortillas into strips; place on a baking sheet coated with vegetable cooking spray. Spray cooking spray over tops of strips. Bake at 400 degrees for 10-15 minutes or until crisp, stirring occasionally. Prep: 5 min., Bake: 15 min.