Pattye'S Sopa De Tortilla Con Pollo Y Arroz

• 2 c. cooked rice
• 1/2 small onion, chopped
• vegetable oil (divided use)
• 2 skinless, boneless chicken breasts, cut into small cubes
• 1 (10 1/2 oz.) can chicken and rice soup (undiluted)
• 1 (10 oz.) can Ro-Tel diced tomatoes with green chilies (undrained)
• 2 (14 1/2 oz.) cans clear chicken broth
• salt and pepper to taste
• 1 Tbsp. lime juice (1/2 squeezed lime)
• 1/2 c. chopped tomato
• 1 avocado, thinly sliced or in small chunks
• 4 lime slices for garnish (optional)
• cilantro sprigs for garnish (optional)
• 2 to 3 corn tortillas

1. Cook rice according to box directions and let sit, covered, until ready to use.
2. Saute onion until tender in 2 tablespoons of oil in a Dutch oven.
3. Add chicken cubes and cook until no longer pink.
4. Sprinkle salt and pepper over chicken.
5. Add rice, chicken and rice soup, tomatoes with green chilies and chicken broth. Cover and simmer 30 minutes.

rice, onion, vegetable oil, skinless, chicken, rotel, clear chicken, salt, lime juice, tomato, avocado, lime slices, cilantro, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346774 (may not work)