California Avocado Tortilla Soup Serve with a crisp salad for a soup-and-salad meal.
Yield: 8 servings. 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 list end Directions 1. In a large pan combine chicken broth, soup, cilantro, garlic, and pepper. 2. Bring to a boil, decrease heat, and simmer for 10 minutes. 3. Cool slightly, and puree in batches in a blender. 4. Return to pan, add avocado cubes and heat through. 5. Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. 6. Serve. list end table with 2 columns and 11 rows Nutritional Information (Per Serving) Calories: 142 Protein: 3 g Sodium: 383 mg Cholesterol: 0 mg Fat: 6 g Saturated Fat: 1 g Dietary Fiber: 2 g Carbohydrates: 20 g _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
