California Avocado Tortilla Soup

Submitted by:
The California Avocado Commission

Serves: 8

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
1/2 bunch cilantro, leaves only
3 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
1 ripe California avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish)
8 corn tortilla chips, crumbled

Preparation

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.

Nutrition Info
calories 142; fat 6g (1g saturated, 2g polyunsaturated, 3g monounsaturated); protein 3g; calories from fat 37%; carbohydrate 20g; cholesterol 0mg; fiber 2g; sodium 383mg