1. Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot. 2. Bring to boil, reduce heat and simmer 30 minutes for flavors to blend. 3. Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender. 4. In individual heat-proof bowls, place two tortillas cut into strips. 5. Ladle soup over the tortillas and sprinkle with 1/2 cup cheese. 6. Place under broiler until cheese melts. 7. Remove from oven, top with 1/2 sliced avocado and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
