As posted on Dallas Morning News

Ingredients:

• 1 package Knorr tomato with basil soup mix
• 1 (14-ounce) can chicken broth
• 1 cup water
• 1 ½ cups prepared salsa or picante sauce
• 1 (10-ounce) can Gebhardt's Enchilada Sauce
• 1 ½ to 2 cups diced, cooked chicken (frozen cooked chicken or breast meat from a rotisserie chicken)
• 1 avocado, diced
• 1 cup grated Monterey Jack or Longhorn cheddar cheese
• 1 ½ cups tortilla strips
  

In a medium saucepan, combine the soup mix with chicken broth, water, salsa and enchilada sauce. Stirring constantly, bring to a boil over medium-high heat. Stir in the diced chicken, and, if using a rotisserie chicken, add the accumulated juices from the chicken.

Place avocado, cheese and tortilla strips in bowls so people can garnish their own soup. Serve the soup in warm, shallow soup bowls. Makes 5 to 6 servings.

PER SERVING: Calories 382 (46% fat) Fat 20 g (5 g sat) Chol 58 mg Sodium 1,440 mg Fiber 5 g Carb 30 g Protein 21 g