Avocado and Tortilla Soup

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Servings:

• Recipe serving size: 1 cup
• Number of servings: Adjust Reset

Ingredients:

• 1/2 cup white onion, diced
• 3 garlic cloves, minced
• 1 Tbsp. olive oil
• 1 14 ½ oz can of low-sodium diced tomatoes in juice
• 6 cups low-sodium vegetable broth
• 1/4 cup cilantro leaves, coarsely chopped
• 1/2 tsp. crushed red pepper flakes
• 2 ripe, fresh avocados, halved, pitted, peeled and diced
• 3/4 cup tri-color corn tortilla strips, store-bought
• 3/4 cup queso fresco , crumbled
• 2 limes, quartered

Instructions:

1. In a skillet, sauté onion over medium-high heat in olive oil for 1-2 minutes until onion is translucent. Add garlic and sauté 30 seconds-1 minute more, until fragrant.
2. Place sauteed onion and garlic mixture with canned tomatoes in juice in a blender and blend for 30-45 seconds until pureed.
3. In a stockpot combine pureed mixture, broth, cilantro and pepper flakes.
4. Bring to a boil, reduce heat and simmer for 10 minutes.
5. Place 2-Tablespoon portions of tortilla strips in shallow soup bowls.
6. Ladle hot soup over tortilla strips, garnish with equal portions of diced avocado, 2 tablespoons of queso fresco, and lime juice to taste.

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