You may have heard that avocado is high in folate, Vitamin K, potassium, and monounsaturated fat. Usually it is used in a dip, like guacamole, in a sandwich, in salsa, or in salad. But did you know that avocado can also be used in soup? Avocado Tortilla Soup is from Southwestern cuisine, but uses traditional Mexican ingredients.
This recipe is taken from Everyday Healthy Meals by Champions for Change. The hearty soup with creamy avocado and crunchy tortilla chips will make the soup taste delicious!
Makes 8 servings
Prep time: 15 minutes
Cook time: 15 minutes
3 (14-ounce) cans low-sodium chicken broth
2 (10 ¾ – ounce) cans low-sodium condensed tomato soup
½ bunch cilantro leaves only
3 cloves garlic, finely chopped
½ teaspoon ground black pepper
1 ripe California avocado, peeled, pitted, and chopped
8 corn tortilla chips, crumbled
- In a large pan over high heat, combine chicken broth, tomato soup, cilantro, garlic, and ground black pepper. Bring to a boil, reduce heat, and simmer for 10 minutes
- cool slightly, then puree small batches in a blender
- return to pan, add avocado and heat thoroughly
- ladle into soup bowls and garnish with crumbled tortilla chips before serving
p.s. If you would like to add some chicken breast to the soup, you can saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool, shred it, and add it to the soup.