ChefMD®Simple Sopa Azteca

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4
Calories: 272 per serving
Percent from Fat: 34%

2 teaspoons extra light extra virgin olive oil
1 cup chopped white onion
3 cups low sodium chicken broth, preferably organic
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1/2 cup guajillo or jalapeno salsa, such as Frontera brand
2 cups (8 ounces) shredded skinless rotisserie chicken breast
1 cup shredded cabbage or packaged coleslaw mix
1/2 ripe avocado, diced
1/4 cup shredded Chihuahua cheese
1 cup broken low fat unsalted tortilla chips
1/4 cup chopped cilantro (optional)

Heat oil in a large saucepan over medium-high heat. Add onion; saute 5 minutes. Add broth, tomatoes and salsa; bring to a boil. Reduce heat; simmer uncovered 10 minutes or until onion is tender, stirring once.

Arrange chicken, cabbage and avocado in bottom of four shallow soup bowls. Ladle broth over chicken mixture; top with cheese, chips and, if desired, cilantro.

Leftover cooked chicken breast may replace the rotisserie chicken breast and Monterey jack cheese may replace Chihuahua.

Culinary Taste Tip
The chicken broth coupled with the water from the can of fire roasted tomatoes works as a delicious base for this soup.

Culinary Technique Tip
This recipe is a great way to use leftover chicken, especially rotisserie chicken.