Tortilla Soup - cooking recipe

Ingredients

1 (18 oz.) jar mild green chile salsa
1 (13 3/4 oz.) chicken broth
2 small zucchini, halved and sliced
1 can garbanzo beans
2 Tbsp. diced jalapenos
tortilla chips, coarsely broken
3/4 c. shredded Monterey Jack cheese
2 large avocados

Preparation

In a saucepan, combine first 5 ingredients; simmer 5 to 7 minutes.
Arrange a shallow layer of chips in serving bowls. Ladle in soup; top with cheese and avocados.
Serve immediately.