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Prep/cook time: 25 minutes Serves 4 / A beautiful, light supper. Puréeing some of the soup creates a creamy texture—without any cream.
3 6-inch corn tortillas
2 tablespoons olive oil, divided
1/2 teaspoon cumin
1 small yellow onion, chopped
3 cups fresh or frozen and thawed corn kernels
2 1/2 cups low-sodium vegetable broth
1 small red bell pepper, cored, seeded, and diced
1 small avocado, diced
1/4 cup chopped fresh cilantro
1. Preheat oven to 375˚. Stack tortillas and cut into 1/4-inch strips. In a medium bowl, toss together with 1 tablespoon olive oil and cumin. Spread in a single layer on a large baking sheet and sprinkle with salt. Bake, stirring frequently, until golden brown, 10–15 minutes. Remove from oven and let cool slightly.
2. While tortillas are cooking, in a medium pot, heat remaining 1 tablespoon olive oil and cook onion over medium-high for 3 minutes. Add corn and 2 cups broth. Bring to a boil, reduce heat, and cook for 2–3 minutes, until corn is just done. Using a food processor or immersion blender, purée about half of the soup, in batches, until smooth. Add up to 1/2 cup of remaining broth to achieve desired consistency. Stir in bell pepper and cook over medium-high heat for 2–3 minutes, until just crisp-tender.
3. To serve, divide avocado, cilantro, and tortilla strips between four serving bowls, layering on bottom. Ladle soup over ingredients; serve hot.
PER SERVING: 305 cal, 44% fat cal, 16g fat, 2g sat fat, 0mg chol, 6g protein, 40g carb, 8g fiber, 181mg sodium