California Avocado Tortilla Soup
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).
Ingredients3 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
- 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 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados