Chicken Tortilla Soup

When it is cold outside, this is the perfect lunch or dinner.  I use grilled chicken breasts that are diced to enhance the flavor of the soup.


1 onion
1 carrot, peeled
1 red bell pepper, seeded
1 Tablespoon olive oil
2 garlic cloves, minced
2 cups diced chicken breasts
3/4 cup uncooked rice
1-14 oz. can petite diced tomatoes
1/4 cup sliced, jarred jalapeños
1 teaspoon cumin
1/2 teaspoon black pepper
8 cups chicken broth
Shredded cheddar cheese
Tortilla chips

In a food processor combine onion, carrot, and pepper until finely chopped.  Heat oil in a large dutch oven over medium heat and add the vegetables, cooking for 5-10 minutes or until tender.  Add garlic and cook for 30 seconds.  Add chicken, rice, tomatoes, jalapeños, spices, and chicken broth.  Bring to a boil and simmer on low heat for 30 minutes.  Ladle into bowls and add chopped avocado, shredded cheese, and crushed up chips on top.

Serves: 8