Health Plan of San Joaquin | Focus Your Health | Spring 2020

Avocado Tortilla Soup Makes 8 servings. Serving size: 1 cup. Ingredients 3 (14-ounce) cans low-sodium chicken broth 2 (10¾-ounce) cans low-sodium condensed tomato soup ½ bunch cilantro, leaves only 3 cloves garlic, finely chopped ½ teaspoon ground black pepper 1 ripe avocado, peeled, pitted and chopped 8 corn tortilla chips, crumbled Preparation In a large pan over high heat, combine chicken broth, tomato soup, cilantro, garlic and ground black pepper. Bring to a boil, reduce heat, and simmer for 10 minutes. Cool slightly, then puree small batches in a blender. Return to pan, add avocado, and heat thoroughly. Ladle into soup bowls and garnish with crum- bled tortilla chips before serving. Sprinkle red pepper flakes on this soup for added heat. Sources: California Department of Public Health; Champions for Change Health and learning success go hand in hand Getting children to try new foods can be hard. It is normal to offer a new food many times before kids are willing to try it. Be a good role model and eat fruits and vegetables in front of your children. Use Harvest of the Month tips and recipes to encourage kids to try new foods and to find new family favorites. Avocados ●  Pick avocados that are firm but give to gentle pressure. ●  Hass avocados turn dark green or black when ripe. Other types stay green. ●  Place unripe avocados in a paper bag for two days at room temperature. ●  Store ripe avocados in the refrigerator for up to one week. ●  Cut an avocado lengthwise around the seed, twist open, and remove the seed. ●  Rub lemon or lime juice onto cut avocados to avoid browning. Healthy serving ideas ●  Use avocados to make guacamole and salsa dips. Serve with baked tortilla chips, baked potatoes or salads. ●  Mash avocados and spread on sandwiches instead of mayonnaise. ●  Top scrambled eggs with diced avocados instead of cheese. 4 Focus Your Health