1 cup tomato salsa, medium heat

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2 cups low-sodium chicken broth

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1/2 cup half-and-half

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1 cup shredded cooked chicken

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6 cups corn tortilla chips

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1 cup cubed panela cheese

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2 ripe Fresh California Avocados, seeded, peeled and cut into 1/2-inch dice

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1/2 small red onion, finely diced

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1 jalapeño pepper, stemmed, seeded, if desired, and minced

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1/2 bunch cilantro, chopped

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As needed Salt, to taste

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As needed Freshly ground black pepper, to taste

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1 cup lime, cut into wedges

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1/4 cup sour cream

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.