"I like Mexican spices and came up with this simple chicken soup recipe. My husband enjoys the flavors, and I love how quick it is to make." -Laura Sozio, Charlotte, NCAvocados are a great source of healthy, monounsaturated fats. Serve with a side of cornbread.


Recipe Summary test

4 servings (serving size: 1 1/2 cups soup)


Ingredient Checklist


Instructions Checklist
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add broth and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into each of 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with lime wedges.


Nutrition Facts

207 calories; calories from fat 32%; fat 7.4g; saturated fat 2.4g; mono fat 2.8g; poly fat 1.2g; protein 22.3g; carbohydrates 12.6g; fiber 3g; cholesterol 51mg; iron 1.9mg; sodium 804mg; calcium 112mg.