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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Enjoy. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 cup mild salsa |
1 cup sun-dried tomato, snipped into thin strips |
1 teaspoon cumin |
1/4 cup chopped cilantro |
2 teaspoons lime juice |
2 cups broken tortilla chips |
1 (7 ounce) can vacuum-packed corn kernels (go with frozen if you can't find the vacuum type) |
1 small avocado, peeled, pitted and chopped into 1/2 inch dice |
1/2 cup shredded monterey jack cheese |
Directions:
1. In a large saucepan mix broth, salsa, dried tomatoes and cumin.
2. Bring to a boil, reduce and simmer for 10 minutes or until tomatoes are tender.
3. Mix in 2 tsp of the cilantro and 2 tsp of lime juice.
4. Ladle into 4 bowls.
5. Divide equally among the 4 bowls the remaining cilantro, tortilla chips, corn, avocado and cheese.
6. Offer sour cream if you wish.
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