Chicken Tortilla Soup from Betty Crocker
Ingredients
- 1 carton 32 oz chicken broth
- 1 cup chunky-style salsa
- 2 cups shredded deli rotisserie chicken from 2- to 2½-lb chicken
- ¾ cup crushed tortilla chips
- 1 medium avocado pitted, peeled and chopped
- 1½ cups shredded Monterey Jack cheese 6 oz
- 2 tablespoons chopped fresh cilantro
- Lime wedges if desired
Instructions
- In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
- Meanwhile, divide crushed chips among 6 individual serving bowls.
- Spoon hot soup over chips.
- Top with avocado, cheese and cilantro.
- Serve with lime wedges.
Notes & Wine Advice
Time-saver:
When you pick up the rotisserie chicken for this recipe, get an extra chicken. It’s easy to keep shredding chicken when you can do a bunch all at once. Then freeze what you’re not using now for another meal or two.