Mexican Chicken-and-Rice Soup
- 6Servings
Ingredients
- 1 quart chicken broth
- 1 cup tomato salsa
- 1/4 cup fresh lime juice, plus 4 lime wedges
- 1 1/2 cups Pulled Chicken
- 3 cups Rice Pilaf
- 1/3 cup shredded Monterey Jack
- 1/4 cup sour cream
- 1 avocado, thinly sliced
- 2 tablespoons chopped cilantro
Preparation
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.
