Chilled Avocado Soup with Tortilla Chips

Name: Chilled Avocado Soup with Tortilla Chips
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 ripe peeled avocado; 237 milliliters canned cannellini beans, rinsed and drained; 0 teaspoons chipotle chile powder; 2 6-inchs (6-inch) corn tortillas, halved and cut into (1/8-inch-thick) strips; 237 milliliters chopped peeled cucumber; 118 milliliters fat-free buttermilk; 397 grams fat-free, less-sodium chicken broth; 1 Tbsp chopped fresh cilantro; 0 teaspoons ground cumin; 1 Tbsp fresh lime juice; 1 teaspoons salt, divided

You can never have too many soup recipes, so give Chilled Avocado Soup with Tortilla Chips a try. Watching your figure? This gluten free and vegetarian recipe has 180 calories, 7g of protein, and 8g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up salt, cucumber, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Fresh Cilantro

Avocado

Salt

Equipment you will use

Blender

Preheat oven to 40

Equipment you will use

Oven

Lightly coat tortillas with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

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.

Ingredients you will need

Chili Powder