I got this recipe from my new Betty Crocker Magazine.
1 carton (32 oz) Chicken broth 4, cups (I use stock in box)
1 cup Old El Paso Thick n' Chunky Salsa
2 cups shredded deli rotisserie chicken (I just roasted up a couple chicken breasts earlier today)
3/4 cup crushed tortilla chips
1 medium avocado, pitted, peeled and chopped
1 1/2 cups shredded Monterey Jack cheese (6 oz)
2 tbs fresh chopped cilantro
Lime wedges, if desired
In a 3 quart sauce pan, hat broth, salsa, and chicken to boiling over medium high heat, stirring occasionally.
Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.