Ingredients:
- 2 cans (14 1/2 oz. each) chicken broth
- 1 cup prepared tomato salsa
- 1 cup dried tomato halves, snipped into thin strips
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 2 cups broken tortilla chips
- 1 cup corn kernels, from can or frozen thawed
- 1 small avocado, peeled, seeded and cut into 1/2 inch dice
- 1/2 cup shredded Monterey jack cheese
Preparation:
In 2-qt. saucepan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender.Mix in half of the cilantro and the lime juice. Ladle hot soup into four bowls. Sprinkle each serving with equal amounts of the remaining cilantro, the tortilla chips, corn, avocado and cheese.
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