How To Make Chicken and Avocado Soup
This Chicken and Avocado soup is made deliciously rich with pureed avocado, chicken broth, chili, and served topped with crisp corn tortillas.
Serves:
Ingredients
- 3½tbspcooking oil
- corn tortillas,4-inch
- 1clovegarlic
- 1jalapeno chili
- 2avocados,ripe
- 1tbsplime juice
- ¼tsptabasco sauce
- 3½cupswater
- 1½tspsalt
- ¼tspfresh ground black pepper
- 1onion
- 3cupschicken broth,low-sodium, canned, or homemade stock
- 1lbchicken,boneless, skinless
Instructions
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In a large pot, heat 2 tablespoons of the oil over moderately high heat.
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Add the tortillas and cook, stirring frequently, for 3 to 4 minutes until brown and crisp.
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Remove the tortillas from the pot and drain them on paper towels.
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In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1½ cups of water, ½ teaspoon of salt, and pepper.
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Puree until smooth.
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Heat the remaining 1½ tablespoons of oil in the pot over moderate heat.
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Add the onion and cook, stirring frequently, for about 5 minutes until translucent.
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Add the broth and the remaining 2 cups water and 1 teaspoon salt
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Bring to a simmer.
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Stir the chicken into the pot; cook for 2 to 3 minutes until just done.
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Add the avocado puree. Heat through for about 2 minutes.
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Serve the soup topped with the crisp tortilla strips.
Recipe Notes
- For easier preparation, use broken-up tortilla chips in place of the fried tortilla strips.
- Wine Recommendation: Rich avocados demand a full-bodied white wine This is a great opportunity to drink one of those big, oaky California chardonnays that can overpower less flavorful foods.
Nutrition
- Calories:Â 593.78kcal
- Fat:Â 46.28g
- Saturated Fat:Â 8.52g
- Trans Fat:Â 0.16g
- Monounsaturated Fat:Â 25.73g
- Polyunsaturated Fat:Â 9.33g
- Carbohydrates:Â 18.76g
- Fiber:Â 7.44g
- Sugar:Â 5.05g
- Protein:Â 28.10g
- Cholesterol:Â 90.45mg
- Sodium:Â 1227.62mg
- Calcium:Â 47.04mg
- Potassium:Â 955.53mg
- Iron:Â 2.07mg
- Vitamin A: 57.59µg
- Vitamin C:Â 20.09mg
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