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Avocado Tortilla Soup

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Avocado Tortilla Soup

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Course: Soup
Cuisine: American
Keyword: Avocado Tortilla Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 396kcal


  • 2 tablespoon olive oil
  • 1 medium onion
  • 3 clove garlic
  • 4 medium tomato, red
  • 4 cup chicken broth, low-sodium
  • 1/2 cup cilantro
  • 1/4 teaspoon black pepper, ground
  • 1/4 teaspoon salt
  • 1/4 teaspoon cumin, ground
  • 1/2 teaspoon chili powder


  • 4 ounce tortilla chips
  • 1 medium avocado

Serve With

  • 4 cup watermelon


  • Heat oil in a saucepan over medium heat. Chop onion and mince garlic; add onion to hot oil. Sauté 5-6 minutes until translucent, then add garlic and cook for an additional minute.
  • Chop tomatoes and add to pan, along with broth and cilantro. Reduce heat and simmer for 15 minutes.
  • Puree soup with an immersion blender (or food processor; take care when blending hot liquids!). Add pepper, salt, cumin, and chili powder; stir to combine and continue cooking until heated through.
  • Top with crumbled tortillas and diced avocado; serve watermelon on the side.
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Calories: 396kcal | Carbohydrates: 46g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Sodium: 336mg | Fiber: 7g | Sugar: 15g

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