CALIFORNIA AVOCADO TORTILLA SOUP
Recipe Provided By the California Avocado Commission
1
| Preparation: | 0 min |
| Cook Time: | 0 min |
| Total Time: | 0 min |
| Serves: | 8 |
Ingredients
- 3.0003 cans (14-ounces each) fat free, less salt (or lower sodium) chicken broth
- 2.0002 cans (10.75-ounces each) low sodium, condensed tomato soup
- 0.500½ bunch cilantro, leaves only
- 3.0003 cloves garlic, finely chopped
- 0.500½ tsp. ground black pepper
- 1.0001 ripe California avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish)
- 8.0008 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.
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.