Ingredients

• 2  tablespoons corn oil
• 1  cup frozen diced onions, Ore Ida
• 1  carton (32-oz.) chicken broth, Swanson
• 1  can (14.5-oz.) diced tomatoes with roasted garlic, Contadina
• 1  can (4-oz.) diced green chiles, drained, Ortega
• 1/4  cup lime juice, ReaLemon
• 2  cups shredded grilled chicken breast
•   Salt and pepper
• 2  cups broken tortilla chips
•   Chopped avocado, cilantro, and green onions

Directions

1. In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.

2. Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired. Makes 4 to 6 servings.