Salsa soups up chicken soup

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Salsa and avocado evoke warm, sunshiney days in a tasty soup.

The soup is so easy that even the most reluctant cook should give it a try. Inspired by recipes from two of Rick Bayless' cookbooks - "Salsas That Cook" and "Mexican Everyday" - its main ingredient, and the key to its success, is a jar of salsa. And there's the catch: So much depends on the quality of the salsa, you really need to buy the good stuff.

TIP
>> If you've got a salsa that's too hot, lower the kick by adding additional broth.

SPRING FEVER SALSA SOUP
Preparation time: 10 minutes. Cooking time: 5 minutes. Yield: 4 servings.
1 tablespoon vegetable oil
1 jar (16 ounces) salsa
1 container (32 ounces) low-sodium chicken broth
1 pound boneless, skinless chicken breast, cut into small pieces
1 can (15 ounces) black beans, drained
1 1/2 cups frozen corn kernels
1/2 cup each: chopped cilantro, shredded Mexican blend cheese
1 small avocado, cubed
Tortilla chips, crumbled, optional
Heat the oil in a Dutch oven over medium-high heat. Add the salsa; cook, stirring, until heated through, about 2 minutes. Add the broth; heat to a boil. Lower heat to medium-low; add the chicken, beans and corn. Cook until chicken cooks through, 5-7 minutes. Turn off heat; stir in the cilantro. Divide the soup into four bowls; stir in the cheese and avocado. Top with tortilla chips, if desired.
Nutrition information per serving: 467 calories, 36 percent of calories from fat, 21 g fat, 6 g saturated fat, 75 mg cholesterol, 44 g carbohydrates, 39 g protein, 1,437 mg sodium, 13 g fiber