Makes 8 servings. 1 cup per serving.
Ingredients
3 (14-ounce) cans low-sodium chicken broth
2 (10¾-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
Preparation
1. 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.
2. Cool slightly, then puree small batches in a blender.
3. Return to pan, add avocado and heat thoroughly.
4. Ladle into soup bowls and garnish with crumbled tortilla chips before serving.
Ingredients
3 (14-ounce) cans low-sodium chicken broth
2 (10¾-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
Preparation
1. 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.
2. Cool slightly, then puree small batches in a blender.
3. Return to pan, add avocado and heat thoroughly.
4. Ladle into soup bowls and garnish with crumbled tortilla chips before serving.
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