Skip to content
Ready In:
30 minutes
Serves: 8
Sprinkle red pepper flakes on this soup for added heat.
What you'll need
Can opener
Measuring spoons
Sharp knife
Cutting board
Large pan
Blender
Ladle
Soup bowls
Stovetop
Ingredients
Serves 8
42 ounces Chicken Broth low-sodium
21 1/2 ounces Tomato Soup condensed canned low-sodium
1/2 Cilantro Fresh
3 cloves Garlic finely chopped
1/2 teaspoon Black Pepper Ground
1 Avocado fresh, peeled, pitted, and chopped
8 Corn Tortilla Chips crumbled
Directions
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.
Chef's Tips
- Sprinkle red pepper flakes on this soup for added heat.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 134 | ||
| % Daily Value* | ||
| Total Fat 6 g | 8% | |
| Saturated Fat 1 g | 5% | |
| Sodium 350 mg | 15% | |
| Total Carbohydrate 17 g | 6% | |
| Dietary Fiber 2 g | 7% | |
| Protein 5 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Cooking Environment: Very Quick