MEXICAN CHICKEN AND RICE SOUP
Makes 4 servings.
1 quart low sodium chicken stock
1 cup tomato salsa
1/4 cup lime juice + 4 lime wedges
1 1/2 cups pulled chicken
3 cups rice pilaf
1/3 cup shredded Monterey Jack cheese
1/4 cup reduced fat sour cream
1 avocado, thinly sliced
2 tbs chopped cilantro or parsley
• In pot, bring broth, salsa and lime juice to a boil.
• Divide chicken and rice among 4 bowls.
• Fill each bowl with hot broth.
• Top with cheese, sour cream, avocado and parsley.
SERVE with lime wedges...
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