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Ingredients
- 2 c. chilled chicken broth ( low salt, low fat )
- 2 x 8 ounce. pkg's guacamole dip
- 1/2 c. half and half
- 1 tsp freshly squeezed lemon juice
- Â Â salt and freshly grnd black pepper to taste
- Â Â Pico de Gallo
- Â Â Lowfat sour cream
Directions
- Whisk first four ingredients together in glass bowl, cover with plastic wrap, allowing the plastic to touch the surface of soup. Refrigerateseveral hours (overnight preferably). Season soup with salt and freshly grnd black pepper when chilled. Ladle soup into bowls and top with Pico de Gallo and lowfat sour cream. Pass tortilla chips on the side.
- NOTE: Soup should be used quickly as it will darken after a day or possibly two.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 615g | |
| Calories 197 | |
| Calories from Fat 127 | 64% |
| Total Fat 14.39g | 18% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 872mg | 36% |
| Potassium 542mg | 15% |
| Total Carbs 9.03g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.32g | 1% |
| Protein 8.33g | 13% |
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