Recipe and Culinary Center

Rice pilaf

Tortilla Soup with Chicken and Rice

Tortilla Soup with Chicken and Rice

A gentle taste of Mexico makes this aromatic soup an ideal main dish or starter. Tender chicken, roasted corn, tomatoes and rice in a rich broth are accented with cilantro and lime and topped with crisp tortillas.

Yield: 12 Servings
Serving Size: 2 cups
Prep Time: 30 minutes
Cooking Time: 20 minutes

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Ingredients
as needed vegetable oil, for frying
9 each 6-inchcorn tortillas, cut into strips
3 tbsp. vegetable oil
1 c. slicedscallion
1 qt. canneddiced tomatoes
1 1/2 c. cannedchopped green chiles
2 tbsp. chili powder
3 qt. chicken stock
6 c. shreddedcooked boneless chicken
3 c. roastedcorn
3 tbsp. freshlime juice
1 1/2 c. dicedavocado
1 1/2 qt. cookedlong grain or parboiled rice*
3/4 c. mincedfresh cilantro
12 each lime wedges
Instructions
1. In skillet, heat oil 1-inch deep over medium heat. Fry tortilla until golden brown and crisp. Drain on paper towel and hold until serving.

2. In large sauce pot, heat oil over medium heat; add scallion and sauté 30 seconds. Add tomatoes, green chiles, chili powder and chicken stock; bring to a simmer, cover and let cook 15 minutes.

3. Stir in chicken, roasted corn and lime juice; keep warm until ready to serve.

4. To Serve: For each serving, ladle 2 cups soup into soup plate or large bowl and add 2 Tbsp. avocados and ½ cup rice mounded in center. Garnish with 1 Tbsp. minced cilantro, tortilla strips and a lime wedge.

5. *You may also use U.S. aromatic rice in this recipe.