• ½ cup On The Border^® Salsa
• 2 large ripe avocados, mashed
• 3 tbsp On The Border^® Salsa
• 3 – 14oz cans chicken broth
• 3 boneless, skinless chicken breasts (about ½ lb)
• 4 tbsp uncooked rice
• ½ cup chopped onion
• ½ cup finely chopped cilantro
• ½ cup shredded Monterey Jack cheese
• 1 bag On The Border^® Tortilla Chips

Heat chicken broth to a boil in 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 for approx. 15 minutes until rice is tender. Return chicken to sauce pan, add ½ of the chopped onion and simmer for 5 minutes. Just before serving, add remaining onion and cilantro. To serve, break handful of On The Border^® Tortilla Chips into the bottom of each bowl and ladle soup over tortilla chips. Top with cheese and 1 rounded tablespoon of avocado. Serve immediately with additional On The Border^® Salsa, if desired. Serves 4