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California Avocado Tortilla Soup

California Avocado Tortilla Soup recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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
Fat: 6 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 383 miligrams
Protein: 3 grams
Carbohydrates: 20 grams

Source: © Courtesy of California Avocado Commission.