Mexican Chicken-and-Rice Soup

October 2011
Mexican Chicken-and-Rice Soup

by 59 people

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Makes: 6 servings

  • 1 quart chicken broth
  • 1 cup tomato salsa
  • 1/4 cup fresh lime juice, plus 4 lime wedges
  • 1/3 cup shredded Monterey Jack
  • 1/4 cup sour cream
  • 1 avocado, thinly sliced
  • 2 tablespoons chopped cilantro
  1. In medium pot, bring broth, salsa and lime juice to boil. Divide chicken and pilaf among 4 bowls. Fill each bowl with hot broth. Top with cheese, sour cream, avocado and cilantro. Serve with lime wedges.