Tortilla And Avocado Soup

3 from 1 ratings

Belly-flattening Mexican recipes? Yes, they do exist. Here, creamy avocado chunks deliver a dose of monounsaturated fat for a filling meal that's ready in just 20 minutes.

Servings

servings

Ingredients

5 cup low-sodium chicken broth
5 white corn tortillas (6"), sliced into 1/3" strips
12 ounce boneless, skinless chicken breast, thinly sliced crosswise
1/2 canned chipotle pepper, sliced, or 2 tablespoons hot salsa
3/4 cup halved grape tomatoes
1 cup chopped avocado
1/4 cup fresh cilantro leaves

Directions

In a large, heavy saucepan over high heat, cover the broth and bring to a boil.
Meanwhile, scatter the tortilla strips on a toaster oven tray. Toast, turning the strips occasionally, until golden-brown in spots, about 5 minutes. Remove the tray from toaster oven and set the tortilla strips aside.
When the broth boils, add the chicken, chile pepper, and tomatoes and return to a boil. Remove from the heat. Divide the tortilla strips, avocado, and cilantro leaves evenly among four bowls, mounding them in the center. Ladle the soup into bowls.
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