Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 pkg (900 mL) chicken broth; 1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa; 2 cups (500 mL) shredded deli rotisserie chicken; 3/4 cup (175 mL) crushed tortilla chips; 1 medium avocado, pitted, peeled and chopped; 1 1/2 cups (375 mL) shredded Monterey Jack cheese; 2 tbsp (25 mL) chopped fresh cilantro; Lime wedges, if desired

Ingredients

1 pkg (900 mL) chicken broth
1 cup (250 mL) Old El Paso* Thick N' Chunky Salsa
2 cups (500 mL) shredded deli rotisserie chicken
3/4 cup (175 mL) crushed tortilla chips
1 medium avocado, pitted, peeled and chopped
1 1/2 cups (375 mL) shredded Monterey Jack cheese
2 tbsp (25 mL) chopped fresh cilantro
Lime wedges, if desired

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 6 servings

Instructions

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.

Lunch Soups