California Avocado Tortilla Soup
Recipe courtesy of California Avocado Commission.
3 (14-ounce) cans fat-free, reduced sodium chicken broth
2 (10.75-ounce) cans low sodium, condensed tomato soup
1/2 bunch cilantro, leaves only
3 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
1 ripe California avocado, seeded, peeled and cubed (reserve 8 cubes for garnish)
8 corn tortilla chips, crumbled
- In a large pan combine chicken broth, soup, cilantro, garlic and pepper. Bring to a boil, decrease heat, and simmer for 10 minutes.
- Cool slightly, and purée in batches in a blender.
- Return to pan, add avocado cubes and heat through.
- To Serve: Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 142; Total Fat: 6g; Cholesterol: 0mg; Total Carbs: 20g; Fiber: 2g; Protein: 3g; Sodium: 383mg.
Recipe and photograph courtesy of California Avocado Commission.