Ingredients:
2 (14 1/2 ounce) cans chicken broth
1 cup mild salsa
1 cup sun-dried tomatoes, snipped into thin strips
1 teaspoon cumin
1/4 cup chopped cilantro
2 teaspoons lime juice
2 cups broken tortilla chips
1 (7 ounce) cans vacuum-packed corn kernels ( go with frozen if you can’t find the vacuum type)
1 small avocados, peeled, pitted and chopped into 1/2 inch dice
1/2 cup shredded monterey jack cheese
Directions:
In a large saucepan mix broth, salsa, dried tomatoes and cumin.
Bring to a boil, reduce and simmer for 10 minutes or until tomatoes are tender.
Mix in 2 tsp of the cilantro and 2 tsp of lime juice.
Ladle into 4 bowls.
Divide equally among the 4 bowls the remaining cilantro, tortilla chips, corn, avocado and cheese.
Offer sour cream if you wish.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.