On the Border Tortilla Soup

By barbgreenfield

Ingredients

• 1/2 C. On The Border Salsa
• 2 avocados (mashed with
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• 3 Tbs. On The Border Salsa)
• 3 14 oz. cans chicken broth
• 3 boneless, skinless chicken breasts
• 4 Tbs. uncooked rice
• 1/2 C. onion, chopped
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• 1/2 C. cilantro, chopped
• 1/2 C. Monterey Jack cheese, shredded
• 1 bag On The Border Tortilla Chips

Preparation

Step 1

Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook.

Remove chicken and cut into bite-size pieces.

Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes.

Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes.

Before serving, add remaining onion and cilantro.

To serve, garnish soup with tortilla chips.