Ten-Minute Tortilla Soup
- Fall
- Winter
- Dinner
- Lunch
10
Minutes
8
Ingredients
4
Servings
Step 1
In medium saucepan or microwaveable bowl, combine tomatoes, chicken broth and jalapeños, if used. Over medium high heat, heat to simmering or microwave on high 3 minutes. Meanwhile rinse avocados. Cut in half and spoon out pit. Cut into slices or chunks. Spoon broth/tomato mixture into bowls and add avocado slices or chunks. Top with tortilla chips and sprinkling of cheese.
Garnish with cilantro and dollop of sour cream.
Ingredients
- 1 can (14 1/2 ounces) chopped tomatoes with Mexican seasonings
- 1 can (size14 ounces) reduced sodium chicken broth
- 1 can (4 ounces) diced jalapeños, optional
- 2 Hass Avocados from Chile
- 8 to 12 tortilla chips
- 1/4 cup reduced fat Cheddar cheese or Mexican flavored cheese
- Cilantro for garnish
- Non fat sour cream for garnish, optional