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California Avocado Tortilla Soup

Diabetic California Avocado Tortilla Soup Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Serve with a crisp salad for a soup-and-salad meal.

Yield: 8 servings.
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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.



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