Please consult the OU's guidelines for checking fruits and vegetables.

Chicken Tortilla Soup
Chicken Tortilla Soup From the Tabasco website | Meat
1 hour, 15 minutes 35 minutes
40 minutes
8 servings

  • 2 large ripe avocados
  • Salt to taste
  • 4 Tablespoons Tabasco Sauce, divided
  • 6 to 7 cups chicken broth
  • 3 skinless, boneless chicken breast halves (about 1 lb.)
  • 2 Tablespoons uncooked rice
  • 1 large tomato
  • ½ cup chopped onion
  • ¼ cup finely-chopped cilantro
  • Tortilla chips

  1. Halve avocados and remove pit. Scoop 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.
  2. 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.
  3. Add rice to broth and cook until tender, about 15 minutes.
  4. Cut chicken into bite-size pieces and return to saucepan.
  5. Just before serving, seed and chop tomato and chop onion. Stir tomato, onion, cilantro, and remaining 3 Tablespoons Tabasco Sauce into soup.
  6. To serve, place a few tortilla chips in bottom of each bowl. Ladle soup over chips and top with a spoonful of avocado mixture.

Kashrut Instructions


DESCRIPTION: Fresh chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.