Chilled Avocado Soup with Tortilla Chips

Chilled Avocado Soup with Tortilla Chips Recipe
Photo: Jan Smith
Beans thicken the soup and echo the lush texture of the avocado. Substitute 1/8 teaspoon ground red pepper for the chipotle chile powder, if you prefer.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 152
Caloriesfromfat 49 %
Fat 8.2 g
Satfat 2.2 g
Monofat 4.3 g
Polyfat 1.6 g
Protein 6.2 g
Carbohydrate 18.4 g
Fiber 4.5 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 576 mg
Calcium 89 mg

Ingredients

1 cup canned cannellini beans, rinsed and drained
1 cup chopped peeled cucumber
1/2 cup fat-free buttermilk
1 tablespoon fresh lime juice
1/8 teaspoon chipotle chile powder
1 (14-ounce) can fat-free, less-sodium chicken broth
1 ripe peeled avocado
1/2 teaspoon salt, divided
1 tablespoon chopped fresh cilantro
2 (6-inch) corn tortillas, halved and cut into (1/8-inch-thick) strips
Cooking spray
1/8 teaspoon ground cumin
1/8 teaspoon chipotle chile powder

Preparation

Combine first 7 ingredients (through avocado) in a blender; add 1/4 teaspoon salt. Process until smooth; stir in 1/8 teaspoon salt and chopped fresh cilantro. Cover and chill 2 hours.

Preheat oven to 400°.

Lightly coat tortillas with cooking spray. Combine remaining 1/8 teaspoon salt, cumin, and 1/8 teaspoon chile powder in a small bowl; sprinkle cumin mixture over tortillas, tossing gently to coat. Arrange tortillas in a single layer on a baking sheet. Bake at 400° for 5 minutes or until crisp. Cool in pan. Place 1 cup soup in each of 4 bowls; top evenly with tortilla strips.

Note:

David Bonom,

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note