Tortilla Soup

Ingredients:

Soup:
2 quarts chicken broth
2 cups corn kernels
3 Roma tomatoes, chopped
4 tablespoons salsa

Add-ins:
1 ripe avocado
1 tablespoon lemon juice (1/2 lemon)
2 cooked boneless chicken breasts, cut into bite-sized strips
1 bag corn tortilla chips
2 cups grated Monterey Jack cheese
1/2 bunch cilantro, chopped

Procedure:

In a large soup pot, combine the broth, corn, tomatoes, and salsa. Bring to a boil, cover, reduce the heat, and simmer for approximately 10 to 15 minutes. Just before you are ready to eat, cube the avocado and sprinkle it with lemon juice. Place the add-ins in bowls on the table. Diners can fill a bowl with the ingredients of their choice, then ladle on the hot soup. Makes 6 to 8 servings.