Appetizers : Chicken Tortilla Soup

• 2 large ripe avocados, halved and pitted
  
• Salt to taste
  
• 4 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
  
• 3 (14 1/2-ounce) cans chicken broth
  
• 3 skinless, boneless chicken breast halves (about 1 pound)
  
• 2 tablespoons uncooked rice
  
• 1 large tomato, seeded and chopped
  
• 1/2 cup chopped onion
  
• 1/4 cup finely chopped cilantro
  
• Tortilla chips
  
• 1/2 cup shredded Monterey Jack cheese
  

Scoop avocado pulp into a bowl and mash with a fork; add salt to taste and 1 tablespoon of the TABASCO^® Green Sauce. Blend well and set aside.

Bring chicken broth to boiling in a 4-quart saucepan. Add chicken, lower heat, and cook until meat is white throughout, about 15 minutes. Remove chicken and set aside to cool. Add rice to broth and cook until tender, about 15 minutes. Cut chicken into bite-size pieces and return to saucepan. Just before serving, stir in tomato, onion, cilantro, and remaining 3 tablespoon TABASCO^® Green Sauce.

To serve, place a few tortilla chips in bottom of each bowl. Ladle soup over chips and top with cheese and a spoonful of avocado mixture.

Makes 8 servings.