Chicken Tortilla Soup

 


Ingredients

  • 1
    carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1
    cup Old El Paso™ Thick ‘n Chunky salsa
  • 2
    cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 3/4
    cup crushed tortilla chips
  • 1
    medium avocado, pitted, peeled and chopped
  • 1 1/2
    cups shredded Monterey Jack cheese (6 oz)
  • 2
    tablespoons chopped fresh cilantro
  • Lime wedges, if desired

Steps

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.

 

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