Chicken Tortilla Soup

[sandl]

Serves 2

INGREDIENTS

 

2 cups  chicken broth (from 32-oz carton)

1/2 cup Old El Paso® Thick 'n Chunky salsa

1 cup shredded deli rotisserie chicken

1/3 cup crushed tortilla chips

1/2 medium avocado, pitted, peeled and chopped

3/4 cup shredded Monterey Jack cheese (3 oz)

1 tablespoon chopped fresh cilantro

Lime wedges, if desired

DIRECTIONS

 

In 2-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.

Meanwhile, divide crushed chips in serving bowls.

Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

 

Adjust the heat level to individual tastes by choosing mild or medium salsa.

Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.

Source : yahoogroups.com

[Trish]

Sounds excellent!