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Finely chop onion.
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Heat oil in a large saucepan set over medium-high heat. Cook beef and onion for 5 minutes. Using a wooden spoon, crumble the meat, stirring occasionally. Do not overmix; allow the meat to brown.
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Add the spices to the pan and stir to completely coat the meat.
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Meanwhile, in a measuring cup, whisk milk and flour together until flour is completely dissolved. Dice bell pepper. Rinse and drain beans.
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Pour the milk mixture and tomatoes into the saucepan. Add diced pepper, beans and corn. Bring to a boil over high heat.
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Reduce heat to medium and simmer for 10 minutes.
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Meanwhile, grate cheese. Dice avocado and chop green onion.
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Divide soup into six bowls. Garnish with cheese, avocado and green onion. Serve with corn chips.
Store in the refrigerator for up to 2 days. Do not freeze.
Two heart-healthy tips
- Opt for low-fat shredded cheese
- Serve your soup with fresh vegetables: a plate of crudités, a green salad, a cherry tomato and cucumber salad, or a fennel salad
Crédit Photo : Maude Chauvin