Main Dishes
Desserts
Fundamentals of
Cooking*
SOUPS, SALADS and SIDE DISHES
SOUPS:
German Potato Soup
Tortilla Rice Soup
SALADS:
Nappa Cabbage Salad
SIDE DISHES:
Cheesy Potatoes
Mushroom Almond
Rice
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Tortilla Rice Soup
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Vegetable cooking spray
1/3 cup sliced green onions
4 cups chicken broth
2 cups cooked rice
1 10-1/2 ounce can diced tomatoes with green chilies, undrained
1 cup cooked chicken breast cubes
1 4 ounce can chopped green chilies, undrained
1 tablespoon lime juice
salt to taste
tortilla chips
1/2 cup chopped tomato
1/2 avocado, cut into small cubes
4 lime slices for garnish
fresh cilantro for garnish
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Heat Dutch oven or large saucepan coated with
cooking spray over medium-high heat until hot. Add onions; cook and stir
until tender. Add broth, rice, tomatoes and juice, chicken and chilies. Reduce
heat to low; cover and simmer 20 minutes. Stir in lime juice and salt. Just
before serving, pour into soup bowls; top with tortilla chips, tomato avocado.
Garnish with lime slices and cilantro.
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Makes 4 servings
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