California Avocado Tortilla Soup

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.

Recipe Yield: Yield: 8 servings.

Source: © Courtesy of California Avocado Commission.