Avocado-Tortilla Soup
Source of Recipe
Marla
List of Ingredients
Avocado-Tortilla Soup
2 cans (14 ounces each) ready-to-use chicken broth
1 medium onion, finely chopped 1 cup salsa (see Options)
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
4 corn tortillas, cut into 1/8" x 3" strips
2 fully ripened Haas avocados, halved and pitted
1 cup (4 ounces) shredded Mexican cheese blend
Recipe
In a large saucepan, combine the chicken broth, onion, salsa, and cumin; bring to a boil over medium heat.
Reduce the heat to low, cover, and simmer for 20 minutes.
Meanwhile, in a medium skillet, heat the oil over medium heat.
Sauté the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels.
Just before serving, slice one avocado and dice the other.
Stir the diced avocado into the soup.
Ladle the soup into individual serving bowls, and top each with avocado slices, tortilla strips, and cheese.
Serve immediately.
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