Serves

4-8

Ingredients

3 tablespoons olive oil
1-1/2 cups peeled and diced  sweet potatoes
1 cup chopped celery
¾ cup chopped onion
1 tablespoon finely minced garlic
1 tablespoon cumin
5 cups lower sodium chicken broth
2-1/2 cups shredded or chopped cooked chicken (about 1 pound)
2 cups diced tomatillos
3 cups crisp tortillas cut in narrow strips (recipe follows)
2 fully ripened Avocados from Mexico, halved, pitted and diced
½ cup chopped cilantro
Ground black pepper to taste

Instructions

-In large saucepan, heat oil. Add sweet potatoes, celery, onion, garlic and cumin; cook and stir for 5 minutes. Add broth, chicken and tomatillos; bring to boil; reduce heat and simmer for 10 minutes.
-Just before ready to serve, stir in 1 cup of the tortilla strips along with the Avocado and cilantro. Season with pepper, if desired. 
-Serve in bowls topped with remaining 2 cups tortilla strips and sour cream, if desired. Yields about 10 cups.
 

Crispy Tortilla Strips
-Heat oven to 350°F. Cut 3 (12-inch) flour tortillas into 3/8-inch strips; cut strips into 2 inch pieces and toss with 1 tablespoon oil. 
-Spread out on rimmed baking sheet; bake until crisp, about 7 minutes, tossing occasionally. Yields 8 servings (about 3 cups).

Serves

4

Ingredients

2 tablespoons olive oil
1 large onion, trimmed and sliced
3 cloves garlic, smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon ground chile powder
3 tablespoons fresh lime juice
1/2 teaspoon salt
1 pound boneless, skinless chicken breast halves
1 can (14.5 ounces) low-sodium tomato sauce
1/2 of a firm, ripe avocado
1/2 cup shredded Monterey Jack or pepper-Jack cheese
4 tablespoons prepared tortilla strips (from a 3.5-ounce package, such as Fresh Gourmet) or see Note

Instructions

In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile powder. Cook, stirring, for 5 minutes or until onions and garlic are softened.

Add 3 cups water, lime juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes, or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth (do this carefully, as mixture will be hot). Return to saucepan; add tomato sauce. Cook 5 minutes over medium heat.

Meanwhile, shred chicken into bite-size pieces (you should have about 2 cups). Pit avocado and reserve half for another use. Cut remaining half into chunks. Place about 1/2 cup shredded chicken into a bowl. Ladle 1-1/4 cups soup into bowl. Top with 1/4 of the avocado pieces and 2 tablespoons shredded cheese. Sprinkle with 1 tablespoon tortilla strips. Repeat for all servings.

Note: Instead of tortilla strips, crush a few tortilla chips over top of soup.

Serves

4

Ingredients

1 bottle (32-ounce) spicy cocktail vegetable juice
2 large tomatoes, seeded and coarsely chopped
2 medium avocados, seeded, peeled, and cut into 3/4-inch pieces
1 large celery stalk, thinly sliced
1 medium yellow pepper, cut into 1/2-inch pieces
1 medium cucumber, seeded and cut into 1/2-inch pieces
1/2 bunch radishes, finely chopped
1 can (16-ounce) Great Northern beans, drained
1/4 cup red wine vinegar
1 teaspoon salt
1 1/2 teaspoons fresh cilantro, chopped, (or 1/2 teaspoon dried cilantro leaves)
1/2 teaspoon chili powder

Instructions

In large bowl, combine all ingredients. Cover and refrigerate soup at least 30 minutes or until ready to serve.

Serves

4 cups

Ingredients

1/2 seedless cucumber, chopped
1 medium avocado, peeled and pitted
1 shallot, chopped
2 tablespoons plain yogurt
2 tablespoons fresh mint, plus 1 sprig
4 teaspoons fresh lime juice
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 radish, chopped

Instructions

Place the cucumber, avocado, shallot, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin, and 1 cup cold water in a blender, and process until smooth. Chill for at least 1 hour. Serve garnished with the radish and remaining mint leaves.

Serves

6

Ingredients

1 1/2 pounds ground beef, ground pork, bulk pork sausage, uncooked ground turkey or uncooked bulk turkey sausage
2 14-ounce cans reduced-sodium beef broth or chicken broth
1 16-ounce jar chunky salsa
1 15-ounce can black beans, rinsed and drained
1 15-ounce can golden hominy, rinsed and drained
2 cups loose-pack frozen diced hash brown potatoes with onions and peppers
1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped*
2 teaspoons chili powder
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
Dairy sour cream, chopped avocado and/or shredded cheddar cheese (optional)
Tortilla chips or corn bread (optional)

Instructions

In a large skillet, cook ground beef until meat is brown. Drain off fat. Transfer meat to a 4- or 5-quart slow cooker. Stir broth, salsa, beans, hominy, potatoes, chipotle peppers, chili powder, oregano and cumin into meat in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-setting for 3 1/2 to 4 hours.
Top individual servings with sour cream, avocado and cheddar cheese and serve with tortilla chips, if you like. Makes 6 servings.

*Handling Hot Chile Peppers: Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Serves

4

Ingredients

In a food processor or blender, process:
2 ripe Hass avocados
1 1/2 cups each reduced-fat buttermilk and chicken or vegetable broth
1 seeded jalapeño pepper
1/4 cup fresh cilantro leaves
1 tsp ground cumin
1/2 tsp salt until smooth

Instructions

Serve in chilled bowls with hot-pepper sauce, if desired

Serves

4

Relish:
2 tablespoons chopped fresh cilantro
1 teaspoon grated lemon rind
1 teaspoon finely chopped red onion
1 teaspoon extra virgin olive oil
8 ounces peeled and deveined medium shrimp, steamed and coarsely chopped

Soup:
2 cups fat-free, less-sodium chicken broth
1 3/4 cups chopped avocado (about 2)
1 cup water
1 cup rinsed and drained canned navy beans
1/2 cup fat-free plain yogurt
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 small jalapeño pepper, seeded and chopped
1/4 cup (1 ounce) crumbled queso fresco cheese

Instructions

To prepare relish, combine first 5 ingredients in a small bowl, tossing gently.

To prepare soup, combine broth and next 9 ingredients (through jalapeño) in a blender; puree until smooth, scraping sides. Ladle 1 1/4 cups avocado mixture into each of 4 bowls; top each serving with 1/4 cup shrimp mixture and 1 tablespoon cheese.

Per Serving:
Nutritional Information
Calories: 292 (41% from fat)
Fat: 13.2g (sat 2.2g,mono 7.8g,poly 2.6g)
Protein: 23.9g
Carbohydrate: 22.5g
Fiber: 7.3g
Cholesterol: 118mg
Iron: 3.4mg
Sodium: 832mg
Calcium: 146mg