Instructions

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.

Serving Suggestions:
Serve with a crisp salad topped with Fresh California Avocados for a “soup and salad” meal.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Information per Serving

calories 142; fat 6g (1g saturated, 2g polyunsaturated, 3g monounsaturated); protein 3g; calories from fat 37%; carbohydrate 20g; cholesterol 0mg; fiber 2g; sodium 383mg

People who eat more generous amounts of fruits and vegetables as part of a healthy diet are likely to have reduced risk of chronic diseases, including stroke, type 2 diabetes, some types of cancer, and perhaps heart disease and high blood pressure.

This recipe meets the following Produce for Better Health Foundation (PBH) Fruits & Veggies–More Matters® program criteria. Per Serving, each serving must contain at least one serving of fruit or vegetables per 250 calories; added sugars cannot exceed 15% of total calories; total fat is ≤35% of total calories, saturated fat is <10% of calories, trans fat is <0.5g per serving; contain ≤600 mg of sodium; and offer ≥0.014g/kcal naturally occurring fiber (28g of fiber/2000 calories).

Comments

tortilla soup ingredients
Can I make this soup with Vegetable broth instead, I am a Vegetarian. Thanks for your input.
Submitted By: Jenifer Newfeld - Mar 12, 2010

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