Best Avocado Lime Soup With Chipotle Chile Recipes
CHICKEN SOUP WITH LIME AND AVOCADO
When I lived in France, in the '80s and early '90s, I hardly ever ate avocados. Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel. They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California. "Poor man's butter," they used to call avocados when my father was a child. (Now they would more aptly be described as "rich man's butter.") Simple Mexican soups like this one often include avocado, which is diced or sliced and added to the soup when it's ladled into bowls.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, soups and stews, main course
Time 30m
Yield Serves four
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer, add the onion, garlic and chile, and simmer 15 minutes.
- Add the tomatoes, and simmer for another five minutes. Taste and adjust salt, then stir in the chicken breast and chopped cilantro. Cover and let sit for five minutes. Add the lime juice.
- Divide the avocado between four soup bowls. Ladle in the soup, place a slice of lime on each bowl, and serve with crisp corn tortillas.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 10 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 12 grams
CHIPOTLE-CHICKEN SOUP WITH AVOCADO
This is a delicious spicy, "South of the Border" style Chicken Soup.This soup is served by "layering" the chicken, fresh avocado, green scallions, and cilantro in the soup bowls, and ladling in the broth.Lime makes the perfect garnish, for squeezing in your bowl. (Times stated do not include the time for cooked chicken to cool.)
Provided by Berts Kitchen Witch
Categories Stocks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 746.5, Fat 44.7, SaturatedFat 10.3, Cholesterol 185.6, Sodium 1071.2, Carbohydrate 23.8, Fiber 10.3, Sugar 5.2, Protein 64.7
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
AVOCADO-LIME SOUP WITH CHIPOTLE CHILE
Provided by Georgia Downard
Categories Soup/Stew Food Processor Appetizer Fourth of July Quick & Easy Lunch Avocado Summer Chill Healthy Chile Pepper Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
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.
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