Ten-Minute Tortilla Soup
It takes only minutes from the time you pick up the can opener and cut the avocado until supper is on the table! Perfect for a busy week night or weekend supper or unexpected guests. The avocado topping adds creamy flavor and richness. Serve with your favorite toppings: sour cream, shredded cheese, cilantro and/or tortilla chips. Add leftover cubed chicken (from deli), if you wish.
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
Per serving - calories 200, fat 14 g, monounsaturated fat 8 g, saturated fat 2.5 g, protein 7 g, carbohydrates 17.75 g, cholesterol 5 mg, sodium 575 mg, fiber 4 g.
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.