as needed 9 each 1 cup 1 qt. 1 1/2 cup 2 tbsp 3 qt. 6 cups 3 cups 3 tbsp 1 1/2 cup 1 1/2 qt. 3/4 cup 12 each
vegetable oil, for frying 6-inch corn tortillas, cut into strips sliced scallion canned diced tomatoes canned chopped green chiles chili powder chicken stock shredded cooked boneless chicken roasted corn fresh lime juice diced avocado cooked long grain or parboiled rice* minced fresh cilantro lime wedges
Method
In skillet, heat oil 1-inch deep over medium heat. Fry tortilla until golden brown and crisp. Drain on paper towel and hold until serving.
In large sauce pot, heat oil over medium heat; add scallion and sauté 30 seconds. Add tomatoes, green chiles, chili powder and chicken stock; bring to a simmer, cover and let cook 15 minutes.
Stir in chicken, roasted corn and lime juice; keep warm until ready to serve.
To Serve: For each serving, ladle 2 cups soup into soup plate or large bowl and add 2 Tbsp. avocados and ½ cup rice mounded in center. Garnish with 1 Tbsp. minced cilantro, tortilla strips and a lime wedge.
*You may also use U.S. aromatic rice in this recipe.