Chicken Avocado Soup

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Chicken Avocado Soup

 Chicken Avocado Soup

Yields: 6 Servings

Ingredients:

  • 1 1/2 tablespoons canola oil
  • 1 cup multi-color tortilla strips
  • 1 clove garlic
  • 1 jalapeño, seeds and ribs removed
  • 2 ripe Haas avocados, skin and pit removed
  • 1 tablespoon lime juice
  • 1/4 teaspoon Tabasco sauce, plus more to taste
  • 3 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 onion, chopped
  • 3 cups chicken stock
  • 1 pound rotisserie chicken, shredded

 

Preparation:

In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

Chicken Avocado Soup   Chicken Avocado Soup

Heat the canola oil in a Dutch oven over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes.

Chicken Avocado Soup   Chicken Avocado Soup

Add the chicken stock and the remaining 2 cups water and 1 teaspoon salt. Using an immersion blender, blend until onions are puréed. Bring to a simmer.

Chicken Avocado Soup   Chicken Avocado Soup

Stir in the chicken; cook until just heated, 2 to 3 minutes.

Chicken Avocado Soup

Add the avocado puree. Heat through, about 2 minutes.

Chicken Avocado Soup   Chicken Avocado Soup

Serve the soup topped with the tortilla strips.

Chicken Avocado Soup

Tools Used: 

 

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Chicken Avocado Soup

Chicken Avocado Soup
  • Author:
  • Yield: 6 Servings
  • Category: Soup

Ingredients

  • 1 1/2 tablespoons canola oil
  • 1 cup multi-color tortilla strips
  • 1 clove garlic
  • 1 jalapeño, seeds and ribs removed
  • 2 ripe Haas avocados, skin and pit removed
  • 1 tablespoon lime juice
  • 1/4 teaspoon Tabasco sauce, plus more to taste
  • 3 1/2 cups water
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 onion, chopped
  • 3 cups chicken stock
  • 1 pound rotisserie chicken, shredded
  •  

Instructions

In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

Heat the canola oil in a Dutch oven over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes.

Add the chicken stock and the remaining 2 cups water and 1 teaspoon salt. Using an immersion blender, blend until onions are puréed. Bring to a simmer.

Stir in the chicken; cook until just heated, 2 to 3 minutes.

Add the avocado puree. Heat through, about 2 minutes.

Serve the soup topped with the tortilla strips.

Nutrition

  • Serving Size: 6
  • Calories: 234
  • Sugar: 1.7g
  • Sodium: 1256mg
  • Fat: 12.8g
  • Saturated Fat: 1.4g
  • Carbohydrates: 11.3g
  • Fiber: 3.9g
  • Protein: 20.1g
  • Cholesterol: 55mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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