Ingredients
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10 cups strong flavored chicken broth
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2 tablespoons minced garlic
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1 large onion, chopped
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1 tablespoon chili powder
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1 tablespoon adobo seasoning (traditional Mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)
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1 (10 ounce) can diced tomatoes and green chilies (, I use Rotel brand)
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1 1/2 cups sliced carrots
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1 cup chopped celery
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3 cups diced cooked chicken breasts
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1/2 cup white rice
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12 corn tortillas, cut into 1-inch strips
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3 cups grated mozzarella cheese
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3 avocados, peeled and sliced at the last minute
Instructions
- Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
- Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
- Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
- In individual heat-proof bowls, place two tortillas cut into strips.
- Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
- Place under broiler until cheese melts.
- Remove from oven, top with 1/2 sliced avocado and serve immediately.