Avocado Lime Soup With Chipotle Chile Food

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.

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 MEXICAN GRILL CHICKEN TORTILLA SOUP

Steps:

• Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minutes over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.
• Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.
• This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed.

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.

ALLIGATOR CLAWS (AVOCADO FRITTERS) WITH CHIPOTLE-LIME DIP

Steps:

• DIP:.
• Put the crème fraîche (or other option) into a medium-sized mixing bowl.
• Zest the lime finely and mix the zest into the crème fraîche.
• Roll the lime on your counter, placing enough pressure to soften the pulp inside without breaking the lime's skin.
• Cut the lime in half and squeeze the juice from one half, reserving the other half for another use.
• While stirring, slowly add the juice to the crème fraîche until you get a consistency just the runny side of mayonnaise.
• Add a couple of pinches of ground chipotle, stir in and taste, repeating until you have both a heat and smokiness you like. If you are making this a day or two ahead of time, stop adding the chile when you are just shy of how strong you think you'd like it to be. It will get stronger overnight.
• FRITTERS:.
• Mix the flour & water in a medium-sized bowl until absolutely smooth.
• Put a heavy-weight frying pan on the stove on medium heat and put a paper towel lined plate nearby.
• Halve an avocado from top to bottom. Twist to remove section from pit, then remove the pit from the other half. Cut each half into four wedges and remove the skin.
• Add oil to the pan.
• Dip each section of avocado into the batter, leaving only a very thin layer of batter on each, and add the wedges to the pan one at a time as you batter them. By the lime the last is in, it will be time to turn the first. Cook each side until golden brown (you will need to turn them to cook on three sides - tongs or a spatula & fork work best).
• When done, place each fritter on the towel-lined plate to remove excess oil.
• Sprinkle a little salt over the fritters, plate and serve hot with dipping sauce.

CHICKEN AVOCADO LIME SOUP

Steps:

• In a large pot heat 1 Tbsp olive oil over medium heat.
• Once hot, add green onions and jalapenos and sauté until tender, about 2 minutes, adding garlic during last 30 seconds of sautéing.
• Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. 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.
• 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.

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.