Easy Southwestern Tortilla Soup

2 cans low fat chicken broth
1 medium jar chunky salsa (your choice of mild, medium, hot)
1 medium onion, chopped
½ medium green pepper, chopped
1 medium boneless, skinless chicken breast, cooked and chopped fine
1 cup tortilla chips, crushed

Saute’ onion and green pepper in small amount of oil, just until softened, not browned. Add chicken broth and salsa. Flake chicken until fine and add to simmering broth mixture. Simmer for 15-30 minutes or until vegetables are tender. Add tortilla chips. This will thicken soup and give it that southwest flavor.

Serve topped with more crushed tortilla chips, grated jack cheese and a dollop of sour cream.