Avocado And Cilantro Soup Recipes

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 AND CILANTRO SOUP

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.

CHICKEN AND AVOCADO SOUP

Steps:

• Heat a large pot over medium heat.
• Add the oil, 1 cup of scallions and garlic. Sauté about 2 to 3 minutes until soft then add the tomatoes and sauté another minute, until soft.
• Add chicken stock, cumin and chile powder and bring to a boil. Simmer, covered on low for about 15 minutes.
• In four bowls, fill each with 1/2 cup chicken, 1/2 avocado, remainder of the scallions, and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

CHICKEN AVOCADO SOUP

Steps:

• In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
• Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts if using (otherwise wait to add rotisserie chicken until the end). 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, and rotisserie chicken now if using.
• 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.

CHILLED AVOCADO-CILANTRO SOUP

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.

AVOCADO SOUP

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).

CRAB AND AVOCADO SOUP

Steps:

• Melt butter in large pot over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour and stir 1 minute. Add clam juice, broth, and half and half; bring soup to boil, whisking constantly. Reduce heat to medium and simmer until slightly thickened, whisking occasionally, about 5 minutes. Puree soup in batches in blender, adding 1 diced avocado, 2 tablespoons cilantro, chili, and lime juice to last batch. Return soup to pot. Add crabmeat and simmer until heated through, about 3 minutes. Season soup with salt and pepper.
• Ladle soup into bowls. Sprinkle with remaining diced avocado and cilantro.

INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY

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!