Chicken Tortilla Soup from Betty Crocker

Couverts6

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.

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