Photo: Cala
Estimated Nutrition (whole recipe, rough)
578
Calories
39g
Protein
29g
Fat
44g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cans (14-ounces each) fat free, less salt (or lower sodium) chicken broth
- 2 cans (10.75-ounces each) low sodium, condensed tomato soup
- ½ bunch cilantro, leaves only
- 3 cloves garlic, finely chopped
- ½ tsp ground black pepper
- 1 ripe California avocado, seeded, peeled and cubed (Reserve 8 cubes for garnish)
- 8 corn tortilla chips, crumbled
- =
Directions
1
In a large pan combine chicken broth, soup, cilantro, garlic, and pepper.
2
Bring to a boil, decrease heat, and simmer for 10 minutes.
3
Cool slightly, and puree in batches in a blender.
4
Return to pan, add avocado cubes and heat through.
5
Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips.
Recipe sourced from
fandom