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Tortilla and Avocado Soup

By

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.

Notes

Nutrional information per serving:

282.2 cal; 9.3 g fat; 1.7 g saturated fat; 23.7 g carbs; 1.4 g sugar; 4.7 g dietary fiber; 28.7 g protein

Ingredients

  • 5 Cups low-sodium chicken broth
  • 5 white corn tortillas (6"), sliced into 1/3" strips
  • 12 Ounces boneless, skinless chicken breast, thinly sliced crosswise
  • 1/2 canned chipotle pepper, sliced, or 2 tablespoons hot salsa
  • 3/4 Cups 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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