Hispanic Kitchen

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Avocado Tortilla Soup

Avocado Tortilla Soup

Number of servings: 8 (1 cup per serving)

3 (14-ounce) cans chicken broth
2 (10.75-ounce) cans condensed tomato soup
½ bunch cilantro, leaves only
3 cloves garlic, finely chopped
½ teaspoon ground black pepper
1 ripe avocado, peeled, seeded and cubed (reserve 8 cubes for garnish)
8 corn tortilla chips, crumbled
Sprinkle red pepper flakes on this soup for added heat

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 cubes and heat through. Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips.

Recipe courtesy of the California Avocado Commission


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