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Add a photoServings: 8
Ingredients
- 2 lrg Ripe avocados, halved and pitted
- 1/2 tsp Salt or possibly to taste
- 4 tsp Tabasco brand Green Pepper Sauce divided
- 3 can Chicken broth - (14 1/2 ounce ea)
- 3 x Boneless skinless chicken breast halves (abt 1 lb total)
- 2 Tbsp. Uncooked rice
- 1 lrg Tomato seeded, chopoped
- 1/2 c. Minced onion
- 1/4 c. Finely-minced cilantro Tortilla chips
- 1/2 c. Shredded Monterey Jack cheese
Directions
- With spoon, scoop avocados into medium bowl and mash with fork; add in salt and 1 1/2 tsp. Tabasco sauce. Blend gently. Set aside.
- In 4-qt saucepan, heat chicken broth to boiling. Add in chicken, lower heat, and cook till white throughout. Remove chicken and cut into bite-size pcs.
- Add in rice and cook till tender, about 15 min. Return chicken to saucepan. Just before serving, add in tomato, onion, cilantro, and remaining 2 1/2 tsp. Tabasco sauce.
- To serve, spoon tortilla tortilla chips into bottom of each bowl. Ladle soup over chips. Top with cheese and one rounded Tbsp. avocado mix.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 8 servings | |
| Calories 115 | |
| Calories from Fat 56 | 49% |
| Total Fat 6.27g | 8% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 16mg | 5% |
| Sodium 476mg | 20% |
| Potassium 373mg | 11% |
| Total Carbs 6.83g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.13g | 1% |
| Protein 8.41g | 13% |
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