Avocado Lime Soup With Chipotle Chile Recipes

AVOCADO-LIME SOUP WITH CHIPOTLE CHILE

Steps:

• Pulse avocados, onion, garlic, chile, salt and cumin in a food processor until pureed. Add yogurt and cilantro; pulse until well combined. Transfer avocado mixture to a bowl. Stir in 1/2 cup ice water and lime juice. (Thin with more water, if desired.) Cover and chill until cold, 1 hour. Divide soup among 4 bowls; garnish with chips and salsa before serving.

AVOCADO SOUP WITH CHILE OIL

Steps:

• Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
• Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
• To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
• Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
• Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.

CHIPOTLE-CHICKEN SOUP WITH AVOCADO

Steps:

• Place the chicken, Spanish onions, garlic,and the chipotle in a large soup pot.
• Sprinkle in the salt,and the garlic and onion powders.
• Put in enough water to cover over all.(about 2 quarts).
• Bring to a boil, reduce heat to simmer.
• Cook at a "fast simmer",( but not a "rolling" boil) for about 1 hour, or until chicken is thoroughly done.
• Remove the chicken to cool.Keep the broth over low heat in the meantime.
• Taste the broth and adjust the seasonings as desired (more salt, etc.).
• Peel, pit and chop the avocados into small chunks.
• Pour the lime juice over the avocado chunks and toss.
• When chicken is cooled enough to handle, remove ALL bones, fat and gristle.
• Tear all the chicken meat into bite size bits.
• Arrange equal amounts of the chicken meat in 4 soup bowls.
• Do the same over the chicken meat with the green onion, cilantro, and avocado.
• Ladle the hot broth into each bowl,and serve with lime wedges.

SPICY LIME AVOCADO SOUP

Steps:

• Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
• Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
• Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
• Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
• Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.