This is Tanya’s (of the famed Tanya Lasagne) recipe.
2 ripe avocados
1/2 tsp salt
4 tsp bottled jalapeno sauce or crushed pickled jalapenos
3 c chicken or vegetable broth
3 skinless, boneless chicken breast halves (or sub black or kidney beans)
2 – 4 tbsp uncooked rice
1 large tomato, chopped
1/2 c chopped red onion
1/4 c finely chopped cilantro
1/2 c shredded jack or cheddar cheese
Mash avocados. Add salt and 1.5 tsp jalapeno sauce. Set aside.
In large saucepan, heat broth to boiling. Add chicken breast, lower heat, and cook until white throughout.
Remove chicken and cut into bite sized pieces. Add rice and cook until tender, about 15 minutes. Return chicken to pot.
Just before serving add tomato, onion, cilantro and remaining jalapeno sauce.
To serve, break handful of tortilla chips into soup bowl. Ladle soup over chips. Tops with cheese and avocado.