SIMPLE SOPA AZTECA

SIMPLE SOPA AZTECA image

Yield 4 servings

Number Of Ingredients 11

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2 teaspoons extra light extra virgin olive oil
1 cup chopped white onion
3 cups low sodium chicken broth, preferably organic
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1/2 cup guajillo or jalapeno salsa, such as Frontera brand
2 cups (8 ounces) shredded skinless rotisserie chicken breast
1 cup shredded cabbage or packaged coleslaw mix
1/2 ripe avocado, diced
1/4 cup shredded Chihuahua cheese
1 cup broken low fat unsalted tortilla chips
1/4 cup chopped cilantro (optional)

Steps:

Heat oil in a large saucepan over medium-high heat. Add onion; saute 5 minutes. Add broth, tomatoes and salsa; bring to a boil. Reduce heat; simmer uncovered 10 minutes or until onion is tender, stirring once. Arrange chicken, cabbage and avocado in bottom of four shallow soup bowls. Ladle broth over chicken mixture; top with cheese, chips and, if desired, cilantro. Leftover cooked chicken breast may replace the rotisserie chicken breast and Monterey jack cheese may replace Chihuahua.