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Chicken Tortilla Soup

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So this didn’t taste exactly like On The Border’s chicken tortilla soup (my favorite), but it was very good & very easy. Way easier than I expected.

Persnickety Plates: Chicken Tortilla Soup

Source: Adapted from My Yellow Umbrella

Ingredients
1/2 cup salsa (I used Herdez, my salsa of choice)
2 large ripe olives, mashed with 3 Tb salsa
48 oz of chicken broth/stock 
2 lbs boneless, skinless chicken breasts 
5 Tb uncooked rice 
1/2 cup chopped onion
1/2 cup shredded monterey jack cheese
1 large zucchini, halved & sliced 

Directions
Heat chicken broth to boiling, add chicken breasts.


Boil for a few minutes to cook the chicken until it is opaque. Remove the boiled chicken, shred it, then add it back to broth.

Add salsa, rice & zucchini. 

Cook 15 minutes or until rice is tender.

Add chopped onion and simmer for 5 more minutes

Spoon into bowls and garnish with crushed tortilla chips & cheese. If it makes you happy, top with cilantro & avocado.

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Melissa Williams/Persnickety Plates is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, please see my Privacy Policy & Disclosures page.

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