Photo: Jan Smith
4 servings (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 2

Preheat oven to 400°.

Step 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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