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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This can be doubled and tripled with the same great results. 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 tomato, halves sniped into thin strips |
1 (7 ounce) can corn kernels |
1 teaspoon ground cumin |
1/4 cup chopped cilantro |
2 tablespoons lime juice |
2 cups broken tortilla chips |
1 small avocado, peeled,seeded and cut into 1/2 inch dice |
1/2 cup shredded monterey jack cheese |
Directions:
1. In 2-quart saucepan, mix broth, salsa, dried tomatoes corn and cumin.
2. Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender.
3. Mix in 2 tablespoons of the cilantro and the lime juice.
4. Ladle hot soup into 4 bowls.
5. Divide the remaining cilantro, the tortilla chips, avocado and cheese among the 4 bowls.
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