1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
teaspoon coarse (kosher or sea) salt
1 1/2
cups shredded cooked chicken
1
ripe medium avocado
1/2
cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired
1
lime, cut into wedges
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Steps
1
Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.
2
Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3
To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
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You can substitute another cheese for the Monterey Jack—try Cheddar, Colby-Monterey Jack or Chihuahua (Mexican melting cheese).
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