Tortilla Rice Soup

Vegetable cooking spray

1/3 cup sliced green onions

4 cups chicken broth

2 cups cooked rice

10.5-ounce can diced tomatoes with green chilies, undrained

1 cup cooked chicken breast cubes

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

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 chiles. 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 and avocado. Garnish with lime slices and cilantro.

Makes 4 servings.

Nutritional information per serving: 305 calories; 10 g total fat; 27 cholesterol; 1601 mg sodium; 36 g carbohydrate; 1 g fiber; 16 g fat.

Recipe from: USA Rice Federation