Meals Matter

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Contributed By: MMR
Internet

My family loves On the Border's soup but we can't always afford to eat out. This is as close to the real thing as you can get!

Ingredients

1/2 cup On the Border salsa (or use another salsa brand - pureed)

1 (2.25 oz) can Sliced olives

3 (14.5 oz) cans Chicken broth

2 (6 oz) packages Pre-cooked chicken strips, cut into bite-sized pieces

1/4 cup Whole kernel corn

4 tbsp Uncooked rice

1/2 cup Chopped onion

1/2 cup Finely chopped cilantro

1/2 cup Shredded Monterey Jack cheese

1 Avocado, cubed

Tortilla chips, broken

Preparation

Boil chicken broth in large soup pot. Add salsa and rice to broth. Cook about 15 minutes, or until rice is tender. Add chicken, onion, and cilantro. Cook until heated through.

To serve, break tortilla chips into each bowl. Ladel soup over chips. Top with cheese and 1 Tbsp of cubed avocado.

Serve immediately.

Makes about 6 servings.

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