When I was working full-time in an office, commuting an hour and a half a day, and walking in the door at 6:30, I used to fall back on this dinner a lot. If tortilla soup was on the menu, I could count on kicking off my “fancy shoes” (as my daughter calls them), having a glass of wine, and not even turning on the stove until ten minutes before we’d eat at 7:39. And unlike other 10-minute dinners like peanut-butter-and-jelly or grilled cheese in the waffle iron, this one feels like a real legit meal and works for everyone. Its efficiency depends on having a rotisserie chicken on hand or any cooked chicken but it’s also good if you go strictly veg. Here’s how: Heat up one 32-ounce carton organic chicken broth. While it’s heating, divide the following evenly between four bowls: avocado chunks (about 2 avocados), ½ cup shredded cooked chicken, and a handful lightly broken tortilla chips. Ladle broth into each bowl and add a squeeze of lime to each bowl. Optional: Garnish with cheddar and cilantro.