Chilled Avocado Soup with Tortilla Strips

• 1 cup canned cannellini beans, rinsed and drained
• 1 cup chopped peeled cucumber
• 1/2 cup fat-free buttermilk
• 1 tablespoon fresh lime juice
• 1/8 teaspoon chipotle chile powder
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1 ripe peeled avocado
• 1/2 teaspoon salt, divided
• 1 tablespoon chopped fresh cilantro
• 2 (6-inch) corn tortillas, halved and cut into (1/8-inch-thick) strips
• Cooking spray
• 1/8 teaspoon ground cumin
• 1/8 teaspoon chipotle chile powder

1.  Combine first 7 ingredients (through avocado) in a blender; add 1/4 teaspoon salt. Process until smooth; stir in 1/8 teaspoon salt and chopped fresh cilantro. Cover and chill 2 hours.
2. Preheat oven to 400°.
3. Lightly coat tortillas with cooking spray. Combine remaining 1/8 teaspoon salt, cumin, and 1/8 teaspoon chile powder in a small bowl; sprinkle cumin mixture over tortillas, tossing gently to coat. Arrange tortillas in a single layer on a baking sheet. Bake at 400° for 5 minutes or until crisp. Cool in pan. Place 1 cup soup in each of 4 bowls; top evenly with tortilla strips.