California Avocado Tortilla Soup - 20g Carbs, 2g Fiber
From: CAC -The California Avocado Commission
Serve with a crisp salad 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.
Servings: 8
3 cans (14-oz each) fat free, less salt (or lower sodium) chicken broth
2 cans (10.75-oz 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.
Servings: 8
Nutrition per Serving:
142 Calories, 37% Calories from Fat,6g Fat, 1g Saturated Fat,
2g Polyunsaturated, 3g Monounsaturated,0mg Cholesterol,
3g Protein, 383mg Sodium, 20g Carbs, 2g Dietary Fiber
