- Rating:
- Servings:
- 4 (approximately 36 ounces)
- Difficulty:
- Total Time:
- Recipe By:
- California Avocado Commission
Ingredients
- 1 Hass Avocado peeled seeded and diced
- 3/4 cup Organic Yellow Onion diced fine
- 1 teaspoon lime juice -
- 1/2 cup Organic Bell Pepper (Red) chopped
- 1/2 cup Dried Pasilla Chiles seeds removed and chopped
- 2 teaspoons Chopped Garlic
- 1 teaspoon Vegetable Oil
- 1/4 cup Dry White Wine
- 2 cups Chicken Stock
- 1/2 teaspoon Cumin ground
- 1/4 teaspoon Chile Powder
- 1/4 teaspoon White Pepper
- 1/4 teaspoon Salt
- 4 sprigs Organic Cilantro
- Feta Cheese or Queso Fresco crumbled for garnish
- Tortillas (Corn) Chips for garnish
Directions
Mix lime juice and diced avocado, reserve.
Sauté onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.
Deglaze pan with wine; reduce by half.
Add chicken stock, cumin, chili powder, pepper, and salt.
Simmer, covered, 1 hour.
Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional stock. Add additional salt, if necessary.
Serve soup hot garnished tortilla chips and cheese.
