2 Large ripe avocados, mashed with 3 tbsp On The Border salsa
3 14oz cans Chicken broth
1/2 cup Onion, chopped
1/2 cup Cilantro, finely chopped
1/2 cup Monterey Jack cheese, shredded
Heat chicken broth to boil in a large saucepan. Add chicken breast halves, reduce heat and cook until chicken is opaque. Remove chicken and cut into bite size pieces. Add salsa and rice to broth. Cook about 15 minutes until rice is tender. Return chicken to sauce pan, add ½ of the chopped onion.
Simmer 5 minutes. Just before serving add remaining onion and cilantro. To serve, break a small handful of On The Border tortilla chips into bottom of each bowl. Ladle soup over tortilla chips. Top with cheese and 1 rounded tablespoon of avocado. Serve immediately with additional On The Border chips, if desired.