AVOCADO AND CILANTRO SOUP
The richness of this tasty chilled soup is balanced by the sharp injection of lime hot pepper sauce. An optional dash of Tequila adds an extra Southwestern kick.
Provided by Caliente-Mami
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 10
Steps:
- In a large food processor, combine the avocado, shallot, chicken broth, tomato paste, hot pepper sauce, lime juice and tequila. Reserve a little bit of cilantro for garnish, then put the rest into the processor. Process until smooth. If you have an immersion blender, you may do this in a pot or large bowl. Season with salt and pepper. Transfer to a large bowl, cover and refrigerate for at least 2 hours before serving.
- To serve, divide the soup between four chilled bowls. Top with a dollop of sour cream and a sprig of cilantro.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 22.3 g, Cholesterol 7.5 mg, Fat 31.5 g, Fiber 13.9 g, Protein 5.8 g, SaturatedFat 5.2 g, Sodium 931.7 mg, Sugar 3.7 g
SPICY LIME AVOCADO SOUP
My husband tried to tell me not to submit this recipe... he doesn't want the whole world to know about it, but I say share what you have! Serve with warm tortilla chips and a nice large mojito. Top with sour cream or creme fraiche if desired.
Provided by SerenaBloom
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 52m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 29.1 g, Cholesterol 34.3 mg, Fat 37.4 g, Fiber 15.7 g, Protein 18.7 g, SaturatedFat 6.2 g, Sodium 538.9 mg, Sugar 4.8 g
COLD AVOCADO CORN SOUP WITH CILANTRO OIL
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here it lends a tangy balance to rich avocado and sweet corn.
Categories Soup/Stew Fruit Herb Vegetable Freeze/Chill Avocado Corn Summer Chill Cilantro Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make soup:
- Roast corn on rack of gas burner over high heat, turning occasionally with tongs, until kernels are charred in spots, 4 to 5 minutes. (Alternatively, heat a dry well-seasoned cast-iron skillet and roast corn over moderately high heat, turning occasionally, about 10 minutes.) Transfer corn to a cutting board and, when cool enough to handle, cut kernels from cob with a sharp knife, then cut cob into thirds.
- Bring kernels, cob pieces, 4 cups water, garlic, salt, and 1/2 cup onion to a boil in a 3-quart saucepan and boil until liquid is reduced to about 3 cups, about 20 minutes. Remove from heat and cool, uncovered. Discard cob pieces.
- Purée corn mixture along with chile and remaining 3/4 cup onion in a blender, then pour through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. Return broth to cleaned blender.
- Quarter, pit, and peel 1 avocado, then add to blender with 2 tablespoons lime juice and purée until smooth. Transfer soup to a bowl and cover surface with plastic wrap. Cover bowl with plastic wrap and chill soup at least 1 hour.
- Prepare cilantro oil while soup chills:
- Purée cilantro, oil, and salt in cleaned blender, scraping down sides of blender several times. Pour oil into cleaned fine-mesh sieve set over a bowl and let drain 15 minutes (do not press on solids). Discard solids.
- Assemble soup:
- Halve and pit remaining avocado and scoop small balls from flesh with melon-ball cutter, then toss gently with remaining tablespoon lime juice in a bowl.
- Whisk together crema and remaining 2 tablespoons water in a small bowl until smooth.
- Season soup with salt and ladle into 6 shallow soup bowls. Divide avocado balls among bowls, then drizzle with crema and cilantro oil.
CHICKEN AVOCADO LIME SOUP
So full of shredded chicken, chunks of avocado, bites of radish, and amazing lime and cilantro flavors, this super satisfying Chicken Avocado Lime Soup is one of my all-time favorites. Oh, and it's Whole 30 compliant.
Provided by Amy Nash
Categories Soup
Time 25m
Number Of Ingredients 16
Steps:
- In a large pot, heat the olive oil over medium-high heat. Add the green onions and jalapeno and saute for 2 minutes, just until tender. Add garlic and saute for 30 seconds more.
- Pour in the chicken broth and water, then add the chicken breasts, tomatoes, cumin, oregano, and coriander, and salt and pepper, to taste. Bring to a boil, then reduce heat to medium and cover with a lid. Allow the soup to simmer for 10-15 minutes, or until the chicken breasts are cooked through.
- Remove the chicken and turn the heat down to medium-low. Add the radishes.
- When the chicken is cool enough to handle (about 5 minutes) shred with two forks or put it in the bowl of a KitchenAid mixer and use the beater to shred it quickly (such a great kitchen trick that I use whenever I need to shred meat!). Add the shredded chicken back into the soup, along with the lime juice and chopped cilantro.
- Add the avocados just before serving the soup, or put about 1/2 cup of chopped avocado into each serving bowl before ladling soup over the top. You can also add crushed tortilla chips, sour cream, or shredded cheese, if you desire.
Nutrition Facts : Calories 256 kcal, Carbohydrate 14 g, Protein 12 g, SaturatedFat 3 g, Cholesterol 24 mg, Sodium 1063 mg, Fiber 8 g, Sugar 2 g, Fat 19 g, TransFat 1 g, UnsaturatedFat 14 g, ServingSize 1 serving
SHRIMP AND AVOCADO SOUP
Make and share this Shrimp and Avocado Soup recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Mexican
Time 30m
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place in large saucepan: onions, carrots, celery, hominy, .spices, rotel, and garlic. garlic. Heat over med/high heat for 5-6 minutes.
- Add water and bouillon, bring to a boil, reduce heat to simmer for 7-10 minutes or until vegetables are tender.
- Add shrimp and tomato juice, continue cooking for 3-5 minutes.
- Remove from heat, garnish with avocado, cilantro, radish and lime wedges.
Nutrition Facts : Calories 252.9, Fat 9.4, SaturatedFat 1.2, Cholesterol 95.5, Sodium 756.6, Carbohydrate 29, Fiber 7.3, Sugar 5.7, Protein 13.9
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
Made with Greek yogurt and delightfully refreshing, this cold avocado soup is creamy and flavorful.
Provided by Vered DeLeeuw
Categories Soup
Time 45m
Number Of Ingredients 10
Steps:
- Place all the ingredients in your food processor, starting with 1/2 cup water. Process until very smooth, about 1 minute, stopping once to scrape the sides of the bowl with a spatula.
- Check the consistency and, if desired, add up to 1/4 cup more water and process to combine.
- Divide the soup among 4 individual bowls. Refrigerate, covered, for 30 minutes.
- Mix again, garnish with cilantro leaves and serve.
Nutrition Facts : ServingSize 0.25 recipe, Calories 129 kcal, Carbohydrate 7 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Sodium 301 mg, Fiber 1 g
CREAM OF AVOCADO SOUP
A creamy, savory summer soup that is ready in less than 30 minutes. This cream of avocado soup uses much less cream than typical cream soups because avocados are so creamy on their own.
Provided by Kirbie
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- Add garlic and onions and ¼ cup of chicken broth to soup pot and bring to medium high heat. Cook garlic and onions until garlic is lightly browned and onions are translucent.
- Add in remaining chicken broth, avocados, lime juice and cilantro. Bring to a simmer and cook 5-10 minutes, until all the flavors come together. Season with salt and pepper, to taste.
- Pour soup into blender. Blend until smooth. Add in cream and blend slowly just until cream is incorporated.
- Serve soup immediately. If desired, garnish with fresh slices of avocado, cilantro, and a swirl of sour cream.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 231 kcal, Carbohydrate 9.4 g, Protein 3.3 g, Fat 21.5 g, SaturatedFat 8.3 g, TransFat 0.4 g, Cholesterol 36.1 mg, Sodium 476.9 mg, Fiber 4.9 g, Sugar 2.3 g, UnsaturatedFat 11.1 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
CHILLED AVOCADO-CILANTRO SOUP
From San Francisco Flavors. This soup is for all the avocado lovers! It even tastes great without the cilantro and without being chilled. Preparation time does not include time in the refrigerator.
Provided by cookiedog
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a blender or a food processor, combine 2 of the avocados, the stock or broth, lime juice, yogurt, and sour cream. Blend until smooth.
- Add the tomato and cilantro. Pulse until the tomato is coarsely chopped, not puree.
- Pour into a bowl and season with salt. Coarsely chop the remaining avocado half and stir into the soup. Refrigerate for at least 2 hours. Ladle into bowls and serve with a dash of hot sauce.
Nutrition Facts : Calories 213.7, Fat 16.2, SaturatedFat 4.2, Cholesterol 12.8, Sodium 198.5, Carbohydrate 13.7, Fiber 5.3, Sugar 4.2, Protein 6.1
CILANTRO-LIME SOUP
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until slightly softened, about 3 minutes. Add chili powder; stir 1 minute. Add chicken; stir 2 minutes. Add broth, corn, tomatoes and 1/2 bunch cilantro sprigs to saucepan; bring to boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes. Discard cilantro sprigs. (Can be made 1 day ahead. Chill. Bring to simmer before continuing.)
- Add chopped cilantro and lime juice to soup. Season with salt and pepper. Garnish with sour cream.
INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, green bell pepper, jalapeño, Campbell's® Cream of Chicken Soup, Pace® Avocado Salsa, corn, water, Tyson® Frozen Boneless Skinless Chicken Breast, kosher salt, freshly ground black pepper, avocado, fresh cilantro, tomato, tortilla strip
Provided by Pace
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
- Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
- Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
- Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 32 grams, Sugar 5 grams
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