Chicken Tortilla Soup

By Margannl

Turn deli rotisserie chicken into a spicy Southwestern 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

Preparation

Step 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.