Chilled Avocado Soup with Tortilla Chips

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

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 49%
  • Fat: 8.2g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.6g
  • Protein: 6.2g
  • Carbohydrate: 18.4g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 576mg
  • Calcium: 89mg

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

  1. 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.
  2. Preheat oven to 400°.
  3. 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.
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