Delicious Living

Corn, Red Pepper, and Avocado Soup

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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

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In marketing natural products in the food service industry, we have gone out of our way to define natural as we all did years ago in the natural products industry. No artificial flavors, colors, minimally processed, no preservatives and now, non-GMO.  I vote to maintain natural as a certification that our industry supports and defines.

on Apr. 25, 2012