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Avocado Soup Mexicana





Yields
Makes 8 to 10 servings

Notes: Fresh chilies and cilantro initially appeared on our food pages in this refreshing soup.

 3 or 4 fresh jalapeño chilies (about 2 oz. total)
 2 ripe avocados (1 3/4 lb. total), peeled and pitted
  Salt
 9 cups chicken broth
 2 tablespoons minced fresh cilantro
Step 1
1

Discard chili stems and seeds (and trim out veins if less heat is desired). Finely mince chilies.

Step 2
2

With a potato masher or fork, mash avocados until almost smooth, leaving a few tiny chunks. Add chilies and salt to taste.

Step 3
3

In a 3- to 4-quart pan, bring broth to a boil over high heat.

Step 4
4

Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.

Step 5
5

Ladle the hot chicken broth around avocado in the soup bowls. Sprinkle each serving with the chopped cilantro.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories124
% Daily Value *
Total Fat 10g13%

Saturated Fat 2.1g11%
Cholesterol 3.4mg2%
Sodium 101mg5%
Total Carbohydrate 6.1g3%

Dietary Fiber 1.2g5%
Protein 3.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.