• 1 tbsp. olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 tsp. each salt and pepper
• 6 cups low-sodium chicken stock
• 1 (14 oz.) can diced tomatoes
• 1 (10 or 12.5 oz.) can Shredded Chicken in Fajita Sauce
• 1 cup frozen corn, thawed
• 2 tbsp. lime juice
• 1 ripe avocado, peeled and diced
• 1/3 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro
• Lime wedgesCrispy Tortilla

Chips:

• 3 corn tortillas (7 inch)
• 2 tbsp. olive oil
• 1/4 tsp. salt

Crispy Tortilla Chips: Preheat oven to 425°F. Stack tortillas and slice in half; cut crosswise into 1/2-inch wide strips. Toss with oil and salt; spread in single layer on large baking sheet. Bake for 8 to 10 minutes or until crispy; cool completely.

In saucepan, heat oil over medium heat; cook onion, garlic, jalapeno, salt and pepper for 3 to 5 minutes or until vegetables are softened. Pour in stock and tomatoes; bring to boil. Reduce heat to medium-low; simmer for 30 minutes. Stir in chicken and corn; cook until heated through. Stir in lime juice. Divide soup among 4 bowls; top with Crispy Tortilla Chips, avocado, cheese and cilantro. Serve with lime wedges.

Tip: To save time, use store-bought tortilla chips instead of homemade ones.