Chicken Tortilla and Rice Soup

Bring home your favorite restaurant-style Chicken Tortilla soup ... delicious vegetables, crunchy tortillas and fresh cilantro.

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Ingredients

Amount	Measurement	Ingredient
2	cups	Minute^® White Rice, uncooked
5	cups	low sodium chicken broth
1	cup	carrots, peeled and sliced thin
1	can	(10 1/2 oz.) diced tomatoes and green chilies
1	cup	(6 oz.) cooked chicken breast, cubed
1	Tbsp	lime juice (optional)
20		baked tortilla chips (about 1 cup), slightly crushed
1/2	cup	shredded low-fat Mexican cheese blend
1/4	cup	chopped fresh cilantro
1		avocado, diced (optional)

PREPARE rice according to package directions.
BRING broth to a boil in medium pot. Reduce heat and add carrots, tomatoes with chilies, and chicken; simmer 10 minutes.
STIR in rice; add lime juice, if desired. Divide equally into 6 serving bowls and top with tortilla chips, cheese, cilantro and avocado, if desired.
To dice an avocado, insert a utility knife into the stem end. Slice in half lengthwise to the pit, turning the avocado while slicing. Remove the knife blade and twist the halves in opposite directions to pull apart. Press the knife blade into the pit, twisting the knife gently to pull the pit away from the avocado. Discard the pit. Cut the avocado flesh in a crisscross fashion to dice it, then run a spoon underneath to scoop out the avocado pieces.

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