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Don Pablo's Tortilla Soup

2 (14 1/2 ounce) cans chicken broth
1 cup mild salsa
1 cup dried tomato halves, snipped into thin strips
1 teaspoon ground cumin
1/4 cup chopped cilantro
2 tablespoons lime juice
2 cups broken tortilla chips
1 (7 ounce) can corn kernels
1 small avocado, peeled, seeded and cut into 1/2-inch dice
1/2 cup shredded Monterey jack cheese

In 2-quart saucepan, mix broth, salsa, dried tomatoes and cumin. Bring to a boil, reduce heat and simmer gently, 8 to 10 minutes, until dried tomatoes are tender. Mix in 2 tablespoons. of the cilantro and the lime juice. Ladle hot soup into four bowls, dividing equally. Divide the remaining cilantro, the tortilla chips, corn, avocado and cheese among four bowls. You can also add a little sour cream to the individual bowls.

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