SOPA AZTECA

This is my new favorite recipe;my whole family loved it. It's a "triple-winner": healthy, simple, and most important, delicious!
I've posted it with the less gourmet ingredients, but you can view the original recipe at http://www.chefmd.com/recipe_display.php?id=91

2 tsp olive oil
1 cup chopped white onion
2 cans low sodium chicken broth
1 (14.5 ounce) can fire roasted diced tomatoes, undrained
1/2 cup salsa (I used medium heat)
2 cups shredded skinless rotisserie chicken breast
1 cup shredded cabbage or packaged coleslaw mix
1/2 ripe avocado, diced
1/4 cup shredded Monterray Jack cheese
1 cup broken low fat unsalted tortilla chips
1/4 cup chopped cilantro (optional)

Heat oil in a large saucepan over medium-high heat. Add onion; saute 5 minutes or until transparent. Add broth, tomatoes and salsa; bring to a boil. Reduce heat; simmer uncovered 10 minutes or until onion is tender, stirring once. Arrange chicken, cabbage and avocado in bottom of four large, shallow soup bowls. When ready to serve, make sure that broth is very hot (almost boiling again), and then ladle broth over chicken mixture; top with cheese, chips and, if desired, cilantro. Serve immediately.
Substitutions: Leftover cooked chicken breast may replace the rotisserie chicken breast.

Nutritional AnalysisTotal fat (g): 10; Fat calories (kc): 91; Cholesterol (mg): 59; Trans fatty acids (g): 0; Saturated fat (g): 2.9; Polyunsaturated fat (g): 1.4; Monounsaturated fat (g): 2.9; Fiber (g): 3.6; Carbohydrates (g): 20; Sugar (g): 8.0; Protein (g): 25; Sodium (mg): 656; Calcium (mg) 98.