Avocado Tortilla Soup recipe
Only the local Mexican restaurant can do a tortilla soup better than this one. You’ll never get the stuff out of a can again.
Ingredients:
2 tablespoons butter
1 onion, sliced
3 cups chicken or beef broth
1 (14-ounce) can fire-roasted chopped tomatoes, undrained
1 cup cooked, shredded chicken, optional
1 medium avocado, peeled, pitted, cubed
12 tortilla chips, crumbled
¼ cup chopped fresh cilantro leaves
Fresh lime juice, for serving
Directions:
1) Melt butter in a medium pot over medium heat; add onions and cook until softened, stirring occasionally, about 5 minutes.
2) Add broth, tomatoes, and chicken to pot; bring to a boil over high heat. Cover and simmer 10 minutes.
3) Ladle soup into 4 serving bowls; top each with avocado, crumbled chips, and fresh cilantro. Season with lime juice and serve immediately.
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Reviews and Comments:
Very balanced taste. Easy to make. Nice light dish.