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Avocado Tortilla Soup




Source of Recipe


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Avocado Tortilla Soup

Diabeticnetwork.com
Yield: 8 servings.

Serve with a crisp salad for a soup-and-salad meal.

Ingredients:
- 3 cans (14-ounces each) fat free, less salt (or lower sodium) chicken broth
- 2 cans (10.75-ounces each) low sodium, condensed tomato soup
- 1/2 bunch cilantro, leaves only
- 3 cloves garlic, finely chopped
- 1/2 tsp ground black pepper
- 1 ripe California avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish)
- 8 corn tortilla chips, crumbled

Directions:
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.

One serving equals: Calories: 142 ; Protein: 3 g ; Fat: 6 g (Saturated Fat: 1 g); Sodium: 383 mg; Cholesterol: 0 mg ; Dietary Fiber: 2 g ; Carbohydrates: 20 g