Avocado & Chicken Soup with Tortillas
By cprzybyl
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
Ingredients
- 5 cups low-sodium chicken broth
- 5 white corn tortillas (6"), sliced into 1/4" strips
- 12 ounces boneless, skinless chicken breast, thinly sliced crosswise
- 1/2 canned chipotle chile pepper, sliced, or 2 tablespoons hot salsa
- 3/4 cup halved grape tomatoes
- 1 cup chopped avocado
- 1/4 cup fresh cilantro leaves
Details
Servings 4
Adapted from recipes.prevention.com
Preparation
Step 1
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.
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