I used leftover chicken in this recipe, but you can easily use fresh. It was a refreshing change from my regular chicken soup.
2 large ripe avocados
¼ tsp cayenne pepper or 4 tsp green pepper sauce divided in half
½ teaspoon salt
6 cups chicken broth
1 lb. boneless chicken, diced (can use leftover chicken here)
2 Tbsp uncooked rice
1 large tomato, chopped
½ cup onion
¼ cup chopped cilantro
½ cup shredded Monterey Jack Cheese
Scoop avocado out of their skins into a medium bowl. Mash with a fork. Add cayenne or 1½ tsp of pepper sauce. Add chicken and onion to an oiled pan at medium/low. Cook until chicken is opaque. Heat the broth and add the rice. Cook about 15 minutes until rice is cooked. Add chicken and onion mixture and remaining pepper sauce. Stir in tomato and cilantro. To serve, line individual soup bowls with tortilla chips. Ladle in soup over chips. Top with cheese and 1 round tablespoon of avocado mix. Serve with extra pepper sauce.
— Barbara Rexford