2cupsshredded deli rotisserie chickenfrom 2- to 2½-lb chicken
¾cupcrushed tortilla chips
1mediumavocadopitted, peeled and chopped
1½cupsshredded Monterey Jack cheese6 oz
2tablespoonschopped fresh cilantro
Lime wedgesif desired
Instructies
In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
Meanwhile, divide crushed chips among 6 individual serving bowls.
Spoon hot soup over chips.
Top with avocado, cheese and cilantro.
Serve with lime wedges.
Notes / Tips / Wine Advice:
Time-saver:When you pick up the rotisserie chicken for this recipe, get an extra chicken. It’s easy to keep shredding chicken when you can do a bunch all at once. Then freeze what you’re not using now for another meal or two.