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Title: Chicken Tortilla Soup
Yield: 8 Servings

Ingredients

      2 lg Ripe avocados, halved and
           -pitted
    1/2 ts Salt; or to taste
      4 ts Tabasco brand Green Pepper
           -Sauce; divided
      3 cn Chicken broth - (14 1/2 oz
           -ea)
      3    Boneless skinless chicken
           -breast ha; (abt 1 lb total)
      2 tb Uncooked rice
      1 lg Tomato; seeded, chopoped
    1/2 c  Chopped onion
    1/4 c  Finely-chopped cilantro
           Tortilla chips
    1/2 c  Shredded Monterey Jack
           -cheese

Instructions

With spoon, scoop avocados into medium bowl and mash with fork; add salt
and 1 1/2 teaspoons Tabasco sauce. Blend gently. Set aside.
In 4-quart saucepan, heat chicken broth to boiling. Add chicken, lower
heat, and cook until white throughout. Remove chicken and cut into
bite-size pieces.
Add rice and cook until tender, about 15 minutes. Return chicken to
saucepan. Just before serving, add tomato, onion, cilantro, and remaining
2 1/2 teaspoons Tabasco sauce.
To serve, spoon tortilla tortilla chips into bottom of each bowl. Ladle
soup over chips. Top with cheese and one rounded tablespoon avocado
mixture.
This recipe yields 8 servings.

Recipe Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

02-14-1999

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Preparation Time: 0:00

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