In a saucepan, cook the onion in the olive oil over low heat until caramelized, about 20 minutes. Add the garlic and cook 5 minutes longer. Add the salsa, chicken stock, and simmer, uncovered for about 20 minutes. Stir in the tortilla chips and simmer for 10 minutes longer, until the chips soften. Stir in the chicken and cook until heated through. Serve the soup garnished with cilantro, avocado and a dollop of sour cream. Recipe by: Sara Moulton/Cooking Live/TVFN Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on May 16, 1998
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