| 2
cans (14-1/2 oz.) chicken broth 1 cup mild salsa 1 cup dried tomato halves, snipped into thin strips 1 tsp ground cumin 1/4 cup chopped cilantro |
2
Tbsp lime juice 2 cup broken tortilla chips 1 can (7 oz.) vacuum-packed corn kernels 1 small avocado, peeled, seeded and cut into 1/2 inch dice 1/2 cup shredded Monterey jack cheese |
| In 2 quart
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 2 Tbsp of the
cilantro and the lime juice. Ladle hot soup into four bowls, dividing equally. Divide the
remaining cilantro, the tortilla chips, corn, avocado and cheese among four bowls. You can
also add a little sour cream to the individual bowls.
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