Chicken Tortilla Avocado Soup

Annie (Chef #21486)'s Note:

My adaptation of a popular California-Mexican Soup. Great fun for guests and kids love it too. Pass some favorite Salsa for those who like their food HOT.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 6 generou ...

• 10 cups strong flavored chicken broth
• 2 tablespoons minced garlic
• 1 large onion , chopped
• 1 tablespoon chili powder
• 1 tablespoon adobo seasoning (traditional Mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)
• 1 (10 ounce) can diced tomatoes and green chilies (, I use Rotel brand)
• 1 ½ cups sliced carrots
• 1 cup chopped celery
• 3 cups diced cooked chicken breasts
• ½ cup white rice
• 12 corn tortillas , cut into 1-inch strips
• 3 cups grated mozzarella cheese
• 3 avocados , peeled and sliced at the last minute

Directions:

1. Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
2. Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
3. Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
4. In individual heat-proof bowls, place two tortillas cut into strips.
5. Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
6. Place under broiler until cheese melts.
7. Remove from oven, top with 1/2 sliced avocado and serve immediately.

Reviews

[felix11]

This soup was great! I modified it a bit and used a can of fire roasted tomatoes instead of tomatoes with chiles (great if you want something that isn't particularly spicy).

[nametaglady]

We loved this soup! I couldn't find adobo seasoning, so I just added some of each of the listed seasonings, until it tasted good and it turned out perfectly. The rice really gives it some substance as well--other recipes I have tried have turned out too liquidy. This was great--thank you Annie White.