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Avocado & Chicken Soup with Tortillas

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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

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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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