Rustic Tortilla Soup with Chicken and Avocado – Rick Bayless

Servings: 8

INGREDIENTS

2 tablespoons olive oil
2 jars Frontera Roasted Tomato Salsa
2 qts chicken broth
4 boneless chicken breast halves cut into 1/2-inch cubes
2 cups Monterey Jack cheese shredded
2 ripe avocado peeled, pitted, diced
2 cups Frontera Tortilla Chips
fresh cliantro, chopped
Lime wedges