Avocado & Chicken Soup with Tortillas

Facts per serving CALORIES282.2 CAL FAT9.3 G SATURATED FAT1.7 G CHOLESTEROL49.3 MG SODIUM153.3 MG CARBOHYDRATES23.7 G TOTAL SUGARS1.4 G DIETARY FIBER4.7 G PROTEIN28.7 G

Avocado & Chicken Soup with Tortillas

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 5

    cups low-sodium chicken broth

  • 5

    white corn tortillas (6"), sliced into ¼" strips

  • 12

    ounces boneless, skinless chicken breast, thinly sliced crosswise

  • ½

    canned chipotle chile pepper, sliced, or 2 tablespoons hot salsa

  • ¾

    cup halved grape tomatoes

  • 1

    cup chopped avocado

  • ¼

    cup fresh cilantro leaves

Directions

1. In a large, heavy saucepan, bring the broth to a boil, covered over high heat. 2. 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. 3. 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 4 bowls, mounding them in the center. Ladle the soup into bowls.


Nutrition

Facebook Conversations