Ocnutrition’s Blog


Avocado Tortilla Soup*
May 18, 2010, 7:04 pm
Filed under: Recipes

Sprinkle red pepper flakes on this soup for added heat!

Ingredients:

3 (14-ounce) cans low-sodium chicken broth
2 (10-3/4-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

Preparation: 30 minutes

 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.

 Makes 8 servings: 1 cup per serving

 *This recipe was adapted from Champions for Change Network for a Healthy California, Everyday Healthy Meals 2010

 


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