NUTRITION SPONSOR
Maudie’s Tex Mex
NOVEMBER 2021
RECIPE OF THE MONTH n Check out Maudie’s recipe for a chilled avocado soup with chipotle seared corn and shrimp.
C HIL L E D AVO CA DO SOU P WI TH C HIPOT L E SEAR ED COR N A N D S H RI M P INGREDIENTS: Soup: 3 cups low sodium chicken broth 1½ cups diced peeled avocado (about 2) 1 medium tomatillo – boiled to soften 1 medium jalapeno (deseeded for less spice) – boiled with tomatillo 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Shrimp and Corn: ¾ pound medium shrimp, peeled and deveined ½ teaspoon ground cumin ½ teaspoon freshly ground black pepper ¼ teaspoon kosher salt 1 (7-ounce) can chipotle chiles in adobo sauce 1 tablespoon extra virgin olive oil 1 cup fresh corn kernels (about 2 ears) ¼ cup finely chopped red or white onion 1 garlic clove, minced 1 tablespoon fresh lime juice 1 green onion, sliced thinly
NOVEMBER 2021
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