Chicken Tortilla Soup

32 oz. chicken broth
1 C. chunky style salsa
2 C. shredded deli rotisserie chicken
3/4 C. crushed tortilla chips or chili lime tortilla strips, found with the croutons
1 medium ripe avocado, pitted, peeled and chopped
1 1/2 C. shredded Monterey Jack cheese
2 Tbsp. fresh cilantro, chopped
lime wedges and sour cream, if desired

In a 3 qt. saucepan, heat broth, salsa, and chicken to boiling over medium high heat, stirring occasionally.
Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips. Top with avocado, cheese, cilantro, and lime wedges and sour cream, if desired.