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