A beautiful, light supper. Puréeing some of the soup creates a creamy texture—without any cream.
Ingredients
- 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
Notes
PER SERVING: 305 cal, 44% fat cal, 16g fat, 2g sat fat, 0mg chol, 6g protein, 40g carb, 8g fiber, 181mg sodium
