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Avocado and Tortilla Soup

Soups

Avocado and Tortilla Soup
Nutrition Facts
6 serving per container
Serving size 1 serving
Calories 330
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 27%
Trans Fat 0g  
Cholesterol 15mg 5%
Sodium 1060mg 46%
Total Carbohydrates 22g 8%
Dietary Fiber 7g 26%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 8g
Vitamin D 0.55mg 2%
Calcium 153mg 10%
Iron 0.99mg 6%
Potassium 590mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This is an easy soup for chilly autumn and winter nights. Quick to prepare for dinner, using low sodium chicken broth, tomato soup and topped with avocado and cilantro. Plus, the fresh avocado featured in this recipe is a heart-healthy fruit that provides naturally good fats, is low in saturated fat, is cholesterol-free and sodium-free.

Ingredients

  • 6 c. chicken broth
  • 1 lb. ripe tomatoes
  • 6 ea. corn tortillas, cut into small strips, about 1" by 1/2"
  • 2 ea. Avocados From Mexico, diced
  • 2 ea. garlic cloves, unpeeled
  • 1 c. queso fresco, diced or crumbled
  • 1/2 ea. chipotle chile in adobo sauce, seeded
  • 1/4 ea. white onion
  • 3 ea. sprigs fresh cilantro
  • 4 T. vegetable oil
  • 1 T. sauce from chipotles in adobo sauce, or to taste
  • Salt to taste
  • Non-stick cooking spray to taste
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Instructions

  1. To make the tortilla crisps, preheat the oven to 350°F. Lightly grease a baking sheet with non-stick cooking spray.
  2. Place the tortilla strips on the baking sheet gently brush the tops with 2 tablespoons vegetable oil and sprinkle with salt to taste.
  3. Bake for approximately 20 minutes, flipping occasionally, until golden brown and crisp. Place in a bowl and set aside.
  4. Place the tomatoes, garlic cloves and onion under the broiler and for roast or char anywhere between 7 to 10 minutes, flipping once in between, until ingredients are completely charred, and the tomatoes are mushy and their juices start to ooze out. Remove from the heat.
  5. Once cool enough to handle, peel the garlic cloves and quarter the tomatoes.
  6. Place the tomatoes, along with their seeds and juices, peeled garlic cloves, onion, chipotle chile in adobo, adobo sauce and salt to taste in a blender or food processor. Puree until smooth.
  7. In a large soup pot, heat 2 tablespoons vegetable oil over medium-high heat. Once hot but not smoking, pour in tomato puree. It will sizzle and make noise and smoke.
  8. Let the puree cook and thicken, changing from a bright red to a darker red and thicker consistency, for approximately 10 minutes, stirring occasionally. Adjust seasoning by adding salt to taste.
  9. Pour in the chicken broth and add the cilantro sprigs. Once it comes to a simmer, continue simmering for another 10 to 15 minutes.
  10. Taste for salt and heat, and if desired, add more sauce from chipotles in adobo.
  11. Before serving, remove cilantro. Evenly distribute diced avocado and cheese, then serve with crisps.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
Nutrition Facts
Avocado and Tortilla Soup
Amount Per Serving 6
Calories 330 Calories from Fat 0
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 27%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 15mg 5%
Sodium 1060mg 46%
Total Carbohydrates 22g 8%
Dietary Fiber 7g 26%
Total Sugars 5g  
  Includes 0g Added Sugars 0%
Protein 8g
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.55mg 0.55%
Calcium 153mg 10%
Iron 0.99mg 6%
Potassium 590mg 10%
* Percent Daily Values are based on a 2000 calorie diet.

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