Ingredients
1 corn tortilla, cut into thin strips
2 cups (16 ounces) salsa
1 3/4 cups low-sodium chicken broth
2 tablespoons heavy cream
Coarse salt and ground pepper
Avocado, diced, for garnish
Fresh cilantro, for garnish
Preparation
Preheat oven to 400 degrees. Place tortilla on a baking sheet and bake until crisp and golden, about 8 minutes.
Meanwhile, combine salsa and chicken broth in a medium saucepan; bring to a boil over medium-high. Transfer to a blender along with heavy cream and blend until smooth (use caution when blending hot liquids); season with salt and pepper. Divide soup between two bowls and top with tortilla strips, avocado, and cilantro.
