California Avocado Tortilla Soup Recipe Photo - Diabetic Gourmet Magazine Recipes

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.

Notes:

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


Recipe Yield: Yield: 8 servings.

Nutritional Information Per Serving:

Calories: 142
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 383 milligrams
Protein: 3 grams
Carbohydrates: 20 grams



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