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.

Recipe by Cooking Light May 2006

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Credit: Jan Smith

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

152 calories; calories from fat 49%; fat 8.2g; saturated fat 2.2g; mono fat 4.3g; poly fat 1.6g; protein 6.2g; carbohydrates 18.4g; fiber 4.5g; iron 1.2mg; sodium 576mg; calcium 89mg.
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