Chilled Avocado Soup with Tortilla Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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