Chicken Tortilla Soup

Ingredients

• 2 large cans Swanson Chicken Broth
• 3 chicken breasts grilled and well seasoned with salt, pepper and cumin
• 1 can El Pato Salsa de Fresco
• 1 can diced green chilis
• dash chili pepper
• dash cumin
• 1 avocado diced
• 3-4 fresh roma tomatoes diced
• blue tortilla chips
• Monterey Jack Cheese grated

Directions

1. Mix together in a large pot broth, El Pato, green chilis, chili pepper, and cumin. Cut up the grilled chicken and pit in the pot, cook on med to high heat for 1 hour 15 minutes. Before serving add the tomatoes and avocado. In each individual bowl put some blue tortilla chips and cheese, then the soup.