Tortilla Soup Recipe - BettyCrocker.com

Ingredients

• 6 corn tortillas (6 inch)
• 1/4 cup vegetable oil
• 1 small onion, chopped (1/3 cup)
• 2 cloves garlic, finely chopped
• 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
• 1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 1/2 teaspoon coarse (kosher or sea) salt
• 1 1/2 cups shredded cooked chicken
• 1 ripe medium avocado
• 1/2 cup shredded Monterey Jack cheese (2 oz)
• Chopped fresh cilantro, if desired
• 1 lime, cut into wedges