I have no idea where this recipe came from. It may be my own, it may be a copy, or some variant. Way back in the day, I prepared it for a dinner party, and have only now come to learn that someone thought it was good enough to remember. So for that reason, I will name it "The Links" Tortilla Soup.

Serves 4-6

Ingredients

1 Tbsp Vegetable Oil
1/2 Cup Scallions - Sliced into fine 1/2 inch pieces
2 Tsp minced garlic
3 Cups cooked rice - steamed or stovetop - doesn't matter
1 1/2 Cups chicken breast - cubed
3/4 cup green chile - diced
6 Cups chicken broth - best if fresh, use the saved broth from boiling
the chicken, or you can use canned if you are using grilled chicken.
1.5 tbsp fresh squeezed lime juice (1-2 limes)
1.5 tsp salt
1/4 tsp coarse black pepper
1 cup chopped tomatoes
1 avocado chopped into medium chunks

cilantro sprigs - optional, for those of you that like the taste of melted crayons.

Directions

In a large saucepan, heat the oil and add the scallion and
garlic. Saute for a couple of minutes.

Add the cooked rice, chicken, green chile, and chicken broth. Reduce heat to medium and simmer for 10-12 minutes.

Add lime juice, salt, and pepper. Simmer for another couple of minutes. (note: if you really love cilantro, go ahead and add it in this phase rather than at garnish. It will bring more of the flavor out. Just don't expect me to eat any of it.)

Prepare the bowls with large tortilla chips standing up in
them. Pour the soup into bowls and put some of the tomato
and avocado on top. Finish with a twist of coarse black pepper and the cilantro if you like. Make sure to add enough broth to each
bowl, but not too much.