Chef Geoff Alter with Costa Vida shows how to make one of their classic dishes. Don't forget you get $4 credit when you sign up for their new app. You can also get 10% off catering when you mention Fox through the end of the year! To find the location near you, go here.
1 quart chicken broth, preferably homemade
½ pound carrots, ¼' dice
½ pound yellow onions, ¼' dice
1 pound Chicken Breast, cleaned
2 cups guacamole
2 cups Tortilla Strips
2 Cups Pico De Gallo Salsa
2 cups shredded Monterey jack Cheese
1 cup grated Cotija Cheese
Cilantro for garnish
2 cups Rice, cooked
Heat the chicken broth until boiling. Turn down to a simmer. Add the carrots and onions to the broth and cook until the vegetables are tender. Set aside and keep hot until service.
Season the chicken with Salt and Pepper. Grill the chicken until 165 degrees internal temp. Dice the chicken into ½' pieces and set aside. Keep warm.
Assemble the soup:
Put 2 oz of chicken and rice into a soup bowl. Ladle 8oz of broth with the veggies over the rice and chicken.
Put a spoonful of guacamole, pico, Monterey jack cheese on top of the soup. Place a generous pinch of tortilla strips, cotija cheese and fresh cilantro. Enjoy!