California Avocado Tortilla Soup

Description

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
• ½ bunch cilantro, leaves only
• 3 cloves garlic, finely chopped
• ½ tsp ground black pepper
• 1 ripe California avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish)
• 8 corn tortilla chips, crumbled

Procedures

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.