Chicken Tortilla Soup

I never claimed to be an original cook. Most of my recipes came from my Mom or friends. I have been known to use a recipe right off the back of a product's packaging and this is one of them. On the Border Mexican Cantina and Grill restaurants market their chips and salsa through Tusco Enterprises http://www.tuscoenterprises.com/. I did modify the recipe somewhat. These are great tortilla chips, by the way.

Ingredients:

2 - 32oz containers of chicken broth
1 pound boneless, skinless chicken breasts

2 large ripe avocados, mashed

3 tablespoons of salsa

4 tablespoons uncooked rice

1 cup salsa
1/2 cup chopped onion
1/2 cup finely chopped cilantro
3/4 cup shredded Monterrey Jack cheese
On the Border Tortilla Chips

Directions:

• Mash avocados and 3 tablespoons of salsa. Set aside.
• Heat chicken broth to boil in a large saucepan. Add chicken breasts and cook until opaque. Remove chicken and cut into bite-size pieces.
• Add salsa and rice to broth. Cook 15 minutes until rice is tender. Return chicken to pan, and add chopped onion. Simmer 5 minutes.
• Just before serving add cilantro.
• To serve, break a handful of chips into bottom of each bowl. Ladle soup over chips. Top with cheese and rounded tablespoon of avocado.

Servings: 4-6