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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This dish goes well with the Avocado, Tomatoe and Bacon Salad. I did add on to this. Before serving, I put a dollop of sour cream and shredded cheddar cheese on top. Ingredients:
3 cans (14-oz 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 hass avocado, seeded, peeled and cubed (reserve 8 cubes for garnish) |
8 corn tortilla chips, crumbled |
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. Optional 2 -3 rings of jalapeño pepper
4. Cool slightly, and puree in batches in a blender.
5. Return to pan, add avocado cubes and heat through.
6. Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. Serve.
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