3 cans (14-ounces each) fat free, less salt (or lower sodium) chicken broth

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2 cans (10.75-ounces each) low sodium, condensed tomato soup

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1/2 bunch cilantro, leaves only

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3 cloves garlic, finely chopped

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1/2 tsp. ground black pepper

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1 ripe California avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish)

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8 corn tortilla chips, crumbled

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*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.