Sue's Tortilla Soup

My friend Sue shared this delicious recipe with me. I like the brothy version verses the creamy version best, and this is the one I always make. It's wonderful anytime!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2 (14 1/2ounce) cans chicken broth
• 1  cup mild salsa
• 1  cup sun-dried tomato, halves snipped into thin strips
• 1  teaspoon ground cumin
• 1⁄4 cup cilantro, chopped
• 2  tablespoons lime juice
• 2  cups  broken tortilla chips
• 1 (7 ounce) can corn kernels
• 1  small avocado, peeled, seeded, and diced into 1/2-inch pieces
• 1⁄2 cup monterey jack cheese, shredded
•  sour cream (optional)

Directions

1. In a 2 quart pan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8-10 minutes, until dried tomatoes are tender.
2. Mix in 2 T. of the cilantro, and add the lime juice.
3. Ladle hot soup into 4 bowls, dividing equally.
4. Divide the remaining cilantro, the tortilla chips, corn, avocado and cheese among the 4 bowls.
5. If you like sour cream you add a spoonful on top of the soup before serving.