1 cup thick and chunky salsa
2 cups shredded cooked chicken
3/4 cup crushed tortilla chips
1 avocado, pitted, peeled and chopped
1 1/2 cups shredded monterey jack cheese
2 Tbsp chopped fresh cilantro
In saucepan, heat broth, salsa and chicken to boiling. Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro.
Serves 6
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