Tortilla and Avocado Soup

This is one of my all-time favorite soups. It’s a super easy recipe – perfect for a busy weeknight and yet, it would also be great served to guests for a casual, fun dinner. If you love Mexican food, you’ll love this easy Tortilla and Avocado Soup recipe!

Tortilla and Avocado Soup

• 1 onion, diced
• 3 cloves roasted garlic, minced
• 2 Tbsp. olive oil
• 1 can of diced tomatoes in juice
• 1 can diced tomatoes with green chilies {Rotel}
• 8 cups broth {I used a vegetarian chicken like substitute}
• 1 bunch coarsely chopped cilantro leaves, 1/4 cup reserved for garnish
• salt and pepper to taste
• frying oil
• 10 corn tortillas cut in strips
• 2 ripe avocados, peeled, seeded and cubed
• 2 limes, quartered

Add  2 tbsp. oil to the bottom of your soup pot. Saute onions until tender. Add minced garlic and saute for two more minutes. Then, add both cans of tomatoes and broth to onions. Add all of the cilantro except for reserved to soup. Bring to a boil and simmer for 15 – 20 minutes.

Meanwhile, add a little frying oil to a skillet and fry corn tortillas, one at at time, until golden brown on each side. Drain onto paper towels and cut into strips.

Serve soup in bowls and garnish with tortilla strips, cubed avocados, fresh cilantro, and a wedge of lime.

Enjoy!