Chilled Avocado Soup with Tortilla Chips

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)

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

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 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.

Nutritional Information

Calories:

152 (49% from fat)

Fat:

8.2g (sat 2.2g,mono 4.3g,poly 1.6g)

Protein:

6.2g

Carbohydrate:

18.4g

Fiber:

4.5g

Cholesterol:

0.0mg

Iron:

1.2mg

Sodium:

576mg

Calcium:

89mg