ON THE BORDER TORTILLA SOUP

1/2 cup On The Border Salsa
2 avocados (mashed with 3 tablespoons On The Border Salsa)
3 (14 oz.) cans chicken broth
3 boneless, skinless chicken breasts
4 tablespoons uncooked rice
1/2 cup onion, chopped
1/2 cup cilantro, chopped
1/2 cup Monterey Jack cheese, shredded
1 bag of Tortilla Chips


Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook.
Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes. Before serving, add remaining onion and cilantro.

To serve, garnish soup with tortilla chips.