| 3 (14 oz) cans | Fat-free, lower-sodium chicken broth |
| 2 (10.75 oz) cans | Low-sodium, condensed tomato soup |
| 1/2 bunch | Cilantro, leaves only |
| 3 cloves | Garlic, finely chopped |
| 1/2 tsp | Ground black pepper |
| 1 | Ripe avocado, seeded, peeled, cubed (reserve 8 cubes for garnish) |
| 8 | Corn tortilla chips, crumbled |
In a large saucepan combine broth, soup, cilantro, garlic and pepper. Bring to a boil, decrease heat, and simmer for 10 minutes. Cool slightly and puree in batches in a blender. Return to pan, add avocado cubes and heat through. Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips.