Tortilla Rice Soup

Serves 4

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1 cup Blue Ribbon® White Rice
1/3 cup green onion, sliced
non-stick cooking spray
4 cups chicken broth
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup cooked chicken breast cubes
1 can (4 oz.) chopped green chilies
1 Tbsp lime juice
tortilla chips
1/2 cup tomato, chopped
1/2 cup avocado, cubed
4 lime slices, for garnish
fresh cilantro leaves

Cooking Directions

Prepare rice according to package directions. Cook onions in Dutch oven or large saucepan coated with cooking spray over medium-high heat until tender. Add broth, cooked rice, tomatoes, chicken, and chilies. Reduce heat; cover and simmer 20 minutes. Add lime juice. Just before serving, pour into soup bowls, top with tortilla chips, chopped tomato, and avocado. Garnish with lime slices and cilantro.