Ingredients:
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 cup prepared mild salsa or 1 cup medium salsa ( Pace Picante Medium recommended)
1 cup dried tomatoes, halves sniped into thin strips
1 (7 ounce) cans corn kernels
1 teaspoon ground cumin
1/4 cup chopped cilantro
2 tablespoons lime juice
2 cups broken tortilla chips
1 small avocados, peeled,seeded and cut into 1/2 inch dice
1/2 cup shredded monterey jack cheese
Directions:
In 2-quart saucepan, mix broth, salsa, dried tomatoes corn and cumin.
Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender.
Mix in 2 tablespoons of the cilantro and the lime juice.
Ladle hot soup into 4 bowls.
Divide the remaining cilantro, the tortilla chips, avocado and cheese among the 4 bowls.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.