Recipe: <!-- -->Mexican Chicken Soup<!-- --> | Whole Foods Market

Ingredients

• 2 dried ancho chiles, stemmed
• 1 quart low-sodium chicken broth
• 2 carrots, chopped
• 1 clove garlic, mashed into a paste
• 1 can (14.5-ounce) no-salt-added diced tomatoes, undrained
• 1/2 pound boneless, skinless chicken breasts, cut into small strips
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground black pepper
• Chopped fresh cilantro
• 4 teaspoons crumbled feta or grated Monterey Jack cheese
• 8 tortilla chips, lightly crushed
• 1/4 cup diced avocado
• Lime wedges
• 1 cup boiling water