Chicken Tortilla Soup

Prep Time:35 Mins | Total Time:35 Mins | Makes:6 cups

Turn deli rotisserie chicken into a spicy Southwestern soup!

1 pkg (900 mL) chicken broth

1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa

2 cups (500 mL) shredded deli rotisserie chicken

3/4 cup (175 mL) crushed tortilla chips

1 medium avocado, pitted, peeled and chopped

1 1/2 cups (375 mL) shredded Monterey Jack cheese

2 tbsp (25 mL) chopped fresh cilantro

Lime wedges, if desired

In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Thick N' Chunky Salsa - Medium

How-To : Adjust the heat level to individual tastes by choosing mild or medium salsa.Did You Know? : Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.