Pico De Gallo Guacamole Chowder

(5 Ratings)
Recipe Yield: 6 persons


  • 1 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon cumin powder
  • 3 tablespoons olive oil, divided
  • 1 (6.8-ounce) package Rice-A-Roni Spanish Rice
  • 2 (14-1/2-ounce) cans chicken broth
  • 1-1/2 cups prepared medium salsa
  • 1 cup frozen or canned corn, drained
  • 1 (14-1/2-ounce) can diced tomatoes, undrained
  • 2 large avocados, peeled, seeded and cubed
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • Garnish
  • 1 cup tortilla chips
  • 2 green onions, thinly sliced
  • 1 tablespoon grated lime peel

Preparation Steps

  1. In large saucepan, saute chicken, onion, garlic and cumin powder in 2 tablespoons olive oil, over medium-high heat, 5 minutes or until chicken is browned. Remove from saucepan. Set aside.
  2. In same saucepan, saute rice-vermicelli mix with remaining 2 tablespoons oil until vermicelli is golden brown. Add chicken mixture, broth, salsa, corn, tomatoes and Special Seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 20 minutes or until
  3. Toss avocado cubes with lime juice and cilantro. Add to chowder. Serve with tortilla chips, sliced green onion and grated lime peel.