Ingredients Weight Measure
Large ripe avocados, halved and pitted 3 ea.
Salt 3/4 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce, divided 2 Tbsp.
Chicken broth 2-1/4 qts.
Skinless, boneless chicken breast halves 4-1/2 ea.
Uncooked rice 3 Tbsp.
Large tomato, seeded and chopped 1-1/2 ea.
Onion, chopped 3/4 cup
Cilantro, finely chopped 3/8 cup
Tortilla chips as needed
Monterey Jack cheese, shredded 3/4 cup


  1. Scoop avocados into a medium bowl and mash with a fork; add salt and 1-1/2 tsp. TABASCO® Green Jalapeño Pepper Sauce. Blend gently but thoroughly. Set aside.
  2. In a 4-qt. saucepan, bring chicken broth to a boil. Add chicken breasts, lower heat and cook until chicken is white throughout. Remove chicken and cut into bite-sized pieces. Add rice to broth and cook until tender, approximately 15 minutes. Return chicken to saucepan.
  3. Add tomatoes, onions, cilantro and remaining 2-1/2 tsp. TABASCO® Green Jalapeño Pepper Sauce. Break a small handful of tortilla chips into each bowl. Ladle soup over tortilla chips. Top with 1 Tbsp. cheese and 1 Tbsp. avocado mixture. Serve immediately.

Yield: 12 servings