Mexican Chicken and Rice Soup

A delicious, nutritious and easy soup!

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 4  corn tortillas
• 1⁄2 cup canola oil
• 1  tablespoon butter
• 1⁄2 cup  chopped yellow onion
• 1 1⁄2 tablespoons  finely chopped  jalapenos
• 1 1⁄2 cups  chopped roma tomatoes
• 1⁄3 cup  chopped cilantro
• 2  teaspoons  chopped garlic
• 6  cups chicken broth
• 1  bay leaf
• 1 (6 ounce) box  uncle ben's  Mexican rice mix or 1 (6 ounce) box  rice a roni  Spanish rice and vermicelli mix
• 1  cup  chopped  cooked white chicken meat
• 1⁄2 cup  grated cheddar cheese

Directions

1. Cut the tortillas into 1/4 inch strips.
2. In a large saute pan, heat the oil over med.-high heat. Fry the tortilla strips until crunchy. Drain and set aside.
3. In a soup pot, melt the butter over med. heat. Saute the onion, jalapeno, tomatoes, cilantro and garlic in the butter until the tomatoes are soft. Add the chicken broth and bay leaf and bring to a boil. Add the rice and seasonings. Boil until the rice is tender, about 15 minutes.
4. Reduce the heat. Add the chicken and simmer for 15 minutes. If the rice absorbs too much of the liquid, add more chicken broth.
5. Ladle the soup into bowls. Top with tortilla strips and cheese before serving.