CHICKEN AVOCADO SOUP
This soup is easy, fresh and delicious! Made with tender chicken, creamy avocado and bright lime juice. Top with tortilla chips, cheese and sour cream and cozy up with a big warm bowl of comfort food. Makes about 11.5 cups (with avocado added to soup).
Provided by Jaclyn
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
- Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). Bring mixture to a boil over medium-high heat.
- Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 - 15 minutes (cook time will vary based on thickness of chicken breasts).
- Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice, and rotisserie chicken now if using.
- Add avocados to soup just before serving (if you don't plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
Nutrition Facts : Calories 373 kcal, Carbohydrate 13 g, Protein 29 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 728 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving
CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
AVOCADO SOUP
With ingredients like lime juice, cilantro, and garlic, this dish is packed with delicious flavors (and topped with homemade croutons).
Provided by Sarah Bond
Categories Main Dishes Side Dishes Soups
Time 5m
Number Of Ingredients 8
Steps:
- Prep: Peel and deseed the avocados, scooping the flesh into a blender. Add all remaining ingredients to blender, adding just a pinch of salt.
- Blend: Blend until smooth. Taste and add salt and more lime juice as needed. Serve immediately, optionally topping with croutons, diced avocado, and a drizzle of cream (or coconut milk).
Nutrition Facts : ServingSize 1 serving, Calories 351 kcal, Carbohydrate 15.4 g, Protein 7.9 g, Fat 30.8 g, SaturatedFat 6.6 g, Sodium 812 mg, Fiber 10.2 g, Sugar 1.7 g
AVOCADO SOUP WITH CHICKEN AND LIME
Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
- Ladle soup into bowls and sprinkle with tortilla strips to serve.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 g
SPICY CUCUMBER-AVOCADO SOUP
Steps:
- Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.
SPICY AVOCADO SOUP WITH CHICKEN AND LIME
This is a recipe I've modified, originally from Allrecipes.com. I usually make it on the mild side for the kids, then DH and I spice it up. Don't skimp on the garnishes!
Provided by Gatorbek
Categories Low Cholesterol
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
- Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice), salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through, and adjust seasonings to taste.
- (If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand. You can also add potato flakes if you want a thicker broth.).
- Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side. Enjoy!
Nutrition Facts : Calories 428.3, Fat 29, SaturatedFat 5.1, Cholesterol 42.4, Sodium 921.7, Carbohydrate 24, Fiber 7.3, Sugar 5.9, Protein 21.4
SPICY AVOCADO SOUP
This spicy avocado soup blends the spiciness of Habañero pepper, Wasabi, and Horseradish, with the rich, creamy texture of Avocado. The resulting color and texture is a rich green soup with a bold, spicy flavor.
Provided by Matt Handley
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- First, prepare the Pinto beans according to the directions on the packaging. This may require an overnight soak. When cooking the beans, only cook them about halfway. You can prepare the stock as they cook.
- Next, prepare the stock: Fill a large pot with 6 cups of water, and bring to a low boil. Coarsely chop Onion, and add to pot. Cut up 1 avocado into large pieces and add to pot. Cut the top off of the Habañero pepper, and add to pot. Break flounder fillet into small pieces, and add to pot. Whisk 1 tablespoons of Wasabi mustard into the pot. Add 1 tablespoons of Horseradish to pot. Finally, add the partially cooked pinto beans to the pot. Now, let the whole mixture simmer for about 1 hour.
- While the stock simmers, you can prepare the base: Cut up the 2 remaining avocados and place in a blender. Add another 1 tablespoons of Wasabi mustard to the blender, along with 1/4 cup of water. Scoop out the other avocado and the Habañero pepper from the stock pot, and add to the blender. Blend these ingredients until they are fully puréed. You may need to add another 1/4 cup of water.
- Now, strain the stock through a colander to remove the onion, fish pieces, and beans, but KEEP the strained liquid. That is your stock. You can discard the onions, fish, and beans, or use them in another dish. I added them to some whole grain rice for a healthy, fiber-rich side dish.
- Pour the strained stock back into the large pot. Put it on medium-low heat, and gradually whisk in the avocado purée, until fully blended. Add salt and pepper to taste.
- Tip: If the soup is too thin, let it simmer for a while and it will reduce and get thicker. If the soup is too thick, you can add a bit of water.
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