California Avocado Tortilla Soup

Yield: 8 servings. Ratings | Read Comments Add Star Rating | Add Comments Printer-Friendly Version Email This Recipe and/or

Ingredients

• 3 cans (14-ounces each) fat free, less salt (or lower sodium) chicken broth
• 2 cans (10.75-ounces each) low sodium, condensed tomato soup
• 1/2 bunch cilantro, leaves only
• 3 cloves garlic, finely chopped
• 1/2 tsp ground black pepper
• 1 ripe California avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish)
• 8 corn tortilla chips, crumbled

Directions

1. In a large pan combine chicken broth, soup, cilantro, garlic, and pepper.
2. Bring to a boil, decrease heat, and simmer for 10 minutes.
3. Cool slightly, and puree in batches in a blender.
4. Return to pan, add avocado cubes and heat through.
5. Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips.
6. Serve.

Nutritional Information (Per Serving) Calories: 142 Protein: 3 g Sodium: 383 mg Cholesterol: 0 mg Fat: 6 g Saturated Fat: 1 g Dietary Fiber: 2 g Carbohydrates: 20 g Source: © Courtesy of California Avocado Commission.