Chilled Avocado Soup with Tortilla Chips

Chilled Avocado Soup with Tortilla Chips
Photo by Jan Smith

Ingredients

  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 cup chopped peeled cucumber
  • Cooking spray
  • 1 cup canned cannellini beans, rinsed and drained
  • 2 (6-inch) corn tortillas, halved and cut into (1/8-inch-thick) strips
  • 1/8 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • + 6 more ingredients
    • ½ teaspoon salt, divided
    • 1/8 teaspoon chipotle chile powder
    • ½ cup fat-free buttermilk
    • 1 tablespoon chopped fresh cilantro
    • 1 ripe peeled avocado
    • 1/8 teaspoon chipotle chile powder

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 ...

View full recipe at My Recipes

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