Avocados are considered to be high in fat, however, it is monounsaturated which helps lower overall cholesterol levels in the body. They are higher in potassium than bananas and are a very substantial source of fiber.
This soup is a real treat, especially on a cool autumn day. Why not serve it up with baked tortilla chips or your favorite whole grain bread as a balanced meal?!?
INGREDIENTS:
- 1 tbsp safflower oil, divided
- 1 1/2 cups diced yellow onion
- 4 poblano chile peppers, seeded and quartered
- 2 yellow bell peppers, seeded and quartered
- 4 cloves garlic, peeled
- 2 tsp chile powder
- 1 tsp ground cumin
- 1 avocado, pitted, peeled and roughly chopped
- 3 cups skim milk
- 3/4 tsp sea salt
- 2/3 cup low-fat sour cream
- 1 large lime, cut into wedges
- 1 poblano chile pepper, seeded and finely chopped
- 1 tomato, diced
- 1/4 cup chopped fresh cilantro leaves
- 1/4 tsp sea salt
INSTRUCTIONS:
ONE: In a large nonstick skillet on medium-high, heat 1 tsp oil. Add onion and cook until very browned, about 8 minutes. Transfer to a 4-6 qt slow cooker.TWO: To slow cooker, add 4 poblano pepperand s, bell peppers, garlic, chile powder, cumin and remaining 2 tsp oil. Stir well, cover and cook on low for 7 hours (or on high for 3 1/2 hours)
THREE: Transfer pepper mixture to a blender along with avocado; purée until smooth. (Remove plastic lid in cover and cover top with a kitchen towel to allow steam to escape). Return to slow cooker stir in milk and salt. (If necessary, cover and cook on high for 15 minutes more to reheat).
FOUR: In a small bowl, combine relish ingredients. Divide soup among serving bowls and top with relish, sour cream and lime wedgies.
Nutrients per serving (1 cup soup, 1/3 cup topping, 2 tbsp sour cream) : Calories: 281, Total Fat: 13, Carbs: 34g, Protein: 9g
