1 (10-ounce) can diced tomatoes and green chiles, undrained
1/2 cup fat-free baked tortilla chips, crushed
1/4 cup (1 ounce) shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup diced peeled avocado
4 lime wedges
How to Make It
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add broth and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into each of 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with lime wedges.