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
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.
