Chicken Tortilla Soup I

Prep Time: 35 Minutes
Start to Finish: 35 Minutes
Servings: 6 (1 cup each)


1 Carton (32 oz) chicken broth
1 cup Old El Paso Thick ‘n Chunky salsa
2 cups shredded deli rotisserie chicken (from 2 to 2½ lb chicken)
¾ cup crushed tortilla chips
1 medium avocado, pitted, peeled and chopped
1½ cups shredded Monterey Jack cheese (6 oz)
2 tablespoons chopped fresh cilantro Lime wedges, if desired

1.      In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.

2.      Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.

Nutrition Information Per Serving:
1 SERVING: Calories 330 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g); Cholesterol 65mg; Sodium 1390mg; Total Carbohydrate 13g (Dietary Fiber 2g); Protein 24g