|2 tbsp||olive oil|
|½ cup||onion, diced|
|2 cloves||garlic, minced|
|1 tsp||chili powder|
|4 cups||chicken broth|
|3-4 cups||Foster Farms Shredded Chicken|
|1||15 oz. can diced tomatoes, with juice|
|1||15 oz. can corn or hominy, drained|
|1-2 tbsp||chipotle peppers in adobo sauce, chopped or green chilies|
|2||limes, cut into wedges|
|1 cup||romaine lettuce, sliced|
|½ cup||cilantro, chopped|
|1||avocado, sliced or chopped|
|½ cup||cheese, grated|
|2 cups||tortilla chips or strips|
1. Heat oil in a large saucepan. Add onion and garlic and sauté until soft.
2. Blend in spices, and then stir in the rest of the ingredients. Bring to a boil.
3. Reduce heat and simmer for 15 minutes.
4. To serve, ladle soup into large bowls, and top with fresh Salad Topping ingredients and tortilla chips or strips.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.