Best Avacado Soup With Green Peppercorns Recipes

AVOCADO SOUP WITH CHICKEN AND LIME

Avocado Soup with Chicken and Lime image

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

Ingredients

4 (6 inch) corn tortillas, julienned
1 ½ tablespoons olive oil
1 white onion, sliced thinly
8 cloves garlic, thinly sliced
4 fresh jalapeno peppers, sliced
8 ounces skinless, boneless chicken breast halves - cut into thin strips
1 quart chicken broth
¼ cup fresh lime juice
1 tomato, seeded and diced
salt and ground black pepper to taste
1 avocado - peeled, pitted and diced
¼ cup chopped fresh cilantro

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

AVACADO SOUP WITH GREEN PEPPERCORNS

Avacado Soup with Green Peppercorns image

Provided by Kitchen Crew

Categories Other Soups

Number Of Ingredients 11

Ingredients

1 onion, diced
1 Tbsp coriander, ground
1 Tbsp olive oil
4 large avocados, peeled, pitted and coarsely chopped
1/3 c green peppercorns, drained of brine
"just a pinch" of salt
"just a pinch" of pepper
2 garlic cloves, minced
1 tsp cumin
2.5 qt chicken stock, light
cilantro

Steps:

1. In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often.
2. Add avocados and stock, bring to a boil, then reduce heat to medium; Cook 20 minutes.
3. Cool to room temperature.
4. Puree soup in blender until smooth.
5. Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes.
6. Serve garnished with cilantro and peppercorns.

AVOCADO SOUP

Avocado Soup image

This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup chopped onion
1 tablespoon butter
2 cans (14-1/2 ounces each) chicken broth
2 medium potatoes, peeled and cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium ripe avocado, peeled and quartered
1/2 cup sour cream
1/4 cup real bacon bits

Steps:

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.