Chip And Salsa Soup - cooking recipe

Ingredients

3 1/2 cups vegetable broth
1 (15 ounce) can black beans or (15 ounce) can pinto beans, drained and rinsed
1/4 cup green onion, chopped
1 1/4 cups salsa
1 tablespoon green chili, diced, canned
1 cup corn
2 cups tortilla chips, non fat, broken into bite-size pieces
1 cup avocado, chunks

Preparation

Place the broth, beans, salsa, corn, green onions and chilies in a medium saucepan. Cook over low heat for 10 minutes to blend flavors.
Place 1/2 cup of chips and 1/4 cup of avocado in each of four bowls. Ladle the soup over the avocado and chips and serve at once.