YIELD: 8 servings
TIME: 30 minutes
NUTRITIONAL INFO (PER SERVING): Calories 134, Carbohydrate 17 g,
Dietary Fiber 2 g, Protein 5 g, Total Fat 6 g, Saturated Fat 1 g, Trans Fat 0 g, Cholesterol 0 mg, Sodium 350 mg
TAGS: Avocado, Tortilla, Soup, Healthy, Dinner
Description: Sprinkle red pepper flakes on this soup for added heat.
INGREDIENTS:
• 3 (14-ounce) cans low-sodium chicken broth
• 2 (10¾-ounce) cans low-sodium condensed tomato soup
• ½ bunch cilantro, leaves only
• 3 cloves garlic, finely chopped
• ½ teaspoon ground black pepper
• 1 ripe California avocado, peeled, pitted, and chopped
• 8 corn tortilla chips, crumbled
DIRECTIONS:
1. In a large pan over high heat, combine chicken broth, tomato soup, cilantro, garlic, and ground black pepper. Bring to a boil, reduce heat, and simmer for 10 minutes.
2. Cool slightly, and then puree small batches in a blender.
3. Return to pan, add avocado and heat thoroughly.
4. Ladle into soup bowls and garnish with crumbled tortilla chips before serving.
