This Mexican-inspired soup is shockingly easy to make and will fill you up. We took our Organic Tortilla Soup and added zucchini, avocado, extra tortilla chips, and topped with a squeeze of zesty lime and chopped cilantro.

Our organic tortilla soup is vegan and gluten-free and made with lots of beans of veggies. It's the perfect start to this tasty recipe.

Start by cooking the zucchini in a pot until softened to your liking. Then add the soup until it's heated through.

Top with slices or chunks of avocado and bits of crunchy tortilla chips. Garnish with cilantro and a generous squeeze of lime. Enjoy!

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Tortilla Soup

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This Mexican-inspired soup is shockingly easy to make and will fill you up. We took our Organic Tortilla Soup and added zucchini, avocado, extra tortilla chips, and topped with a squeeze of zesty lime and chopped cilantro.

Ingredients

• 1 package Dr. McDougall's Organic Tortilla Soup

• 1/2 cup zucchini
• 1/2 avocado
• 5 tortilla chips
• 1 tbsp cilantro chopped
• 1 lime

Directions

1. Cook the zucchini in a pot on medium for 5-7 minutes or until vegetables are soft.

2. Add the soup to the same pot and cook until soup is warm enough to serve.

3. Move the soup to a bowl and chop the avocado into chunks. Place the avocado and tortilla chips around the bowl.

4. Garnish with cilantro and a squeeze of lime.