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California Avocado Tortilla Soup Recipe
Recipe provided by the California Avocado Commission
Re-Calculate: Ingredients
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, Fresh California Avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish)
- 8 corn tortilla chips, crumbled
Instructions:
- 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 puree in batches in a blender.
- Return to pan, add avocado cubes and heat through.
- Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips.
- Serve.
Nutrition Facts
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Quick Nutrition
Facts
Amount Per Serving
| Calories: | 142 |
| Total Fat: | 6 g |
| Saturated Fat: | 1 g |
| Trans Fat: | n/a |
| Cholesterol: | 0 mg |
| Sodium: | 383 mg |
| Total Sugars: | n/a |
| Protein: | 3 g |
Category:
Soup
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