Ingredients:
1 carton (32 oz) chicken broth
1 cup chunky-style salsa
2 cups shredded deli rotisserie chicken (from 2- to 21⁄2-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

Method:
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. Top with avocado, cheese and cilantro. Serve with lime wedges.

time-saver:
When you pick up the rotisserie chicken for this recipe, get an extra one. It’s easy to keep shredding the chicken when you can do a bunch all at once. Then freeze what you’re not using now for another meal or two.

chicken tortilla soup recipe