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Chicken Tortilla Soup
Chicken Tortilla Soup Meat
makes 8 servings


2 large ripe avocados, halved and pitted
Salt to taste
4 tablespoons TABASCO® Sauce, divide
6 to 7 cups chicken broth
3 skinless, boneless chicken breast halves (about 1 pound)
2 tablespoons uncooked rice
1 large tomato, seeded and chopped
1/2 cup chopped onion
1/4 cup finely chopped cilantro
Tortilla chips


Scoop avocado pulp into a bowl and mash with a fork; add salt to taste and 1 tablespoon of the TABASCO® Sauce. Blend well and set aside. Bring chicken broth to boiling in a 4-quart saucepan. Add chicken, lower heat, and cook until meat is white throughout, about 15 minutes. Remove chicken and set aside to cool. Add rice to broth and cook until tender, about 15 minutes. Cut chicken into bite-size pieces and return to saucepan. Just before serving, stir in tomato, onion, cilantro, and remaining 3 tablespoon TABASCO® sauce. To serve, place a few tortilla chips in bottom of each bowl. Ladle soup over chips and top with a spoonful of avocado mixture. Makes 8 servings.