Chicken Tortilla Avocado Soup

Ingredients

• 10 cups strong flavored chicken broth
• 2 tablespoons minced garlic
• 1 large onion, chopped
• 1 tablespoon chili powder
• 1 tablespoon adobo seasoning (traditional Mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)

• 1 (10 ounce) can diced tomatoes and green chilies (, I use Rotel brand)
• 1 1/2 cups sliced carrots
• 1 cup chopped celery
• 3 cups diced cooked chicken breasts
• 1/2 cup white rice
• 12 corn tortillas, cut into 1-inch strips
• 3 cups grated mozzarella cheese
• 3 avocados, peeled and sliced at the last minute

Directions

1. 1

   Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.

2. 2

   Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.

3. 3

   Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.

4. 4

   In individual heat-proof bowls, place two tortillas cut into strips.

5. 5

   Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.

6. 6

   Place under broiler until cheese melts.

7. 7

   Remove from oven, top with 1/2 sliced avocado and serve immediately.