Morton Salt

In large saucepan, sauté onions in olive or vegetable oil until soft, about 2 minutes. Add carrots and celery, stirring to slightly soften and combine with onions, about 1 minute. Season with Morton^® Kosher Salt and pepper. Stir in chicken broth and diced tomatoes with green chilies; bring mixture to boil. Cover and reduce heat; simmer for 5 minutes. Carefully add chicken pieces to soup; simmer an additional 8 to 10 minutes or until chicken is cooked through and juices run clear. Remove chicken from soup; cool and shred. Return chicken to soup; heat through. Ladle soup over crushed tortilla chips. Garnish with cilantro, cheese, sour cream and lime, if desired. Serve immediately.

Tips:
Use precooked chicken pieces. Add to soup just to heat through. ·
Vegetarian Variation: Substitute 1 can (15 ounces) chickpeas for chicken. Omit chicken broth and substitute water.

1 large onion, coarsely chopped
1 tablespoon olive or vegetable oil
2 medium carrots, cut into 1/4-inch thick slices
2 medium celery stalks, cut into 1/4-inch thick slices
1-1/2 teaspoons Morton^® Coarse Kosher Salt
1/4 teaspoon black pepper
3 (14.5-ounce) cans reduced-sodium chicken broth
2 (10-ounce) cans hot or mild diced tomatoes and green chilies
10 ounces skinless boneless chicken breast halves (about 2 medium)
1-1/2 cups coarsely crushed tortilla chips
Cilantro leaves; Monterey Jack cheese; Sour cream, Lime wedges, optional