"I like Mexican spices and came up with this simple chicken soup recipe. My husband enjoys the flavors, and I love how quick it is to make." -Laura Sozio, Charlotte, NC
Cooking Light JANUARY 2005
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.
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