Time 15m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
Melt butter in a medium pan over medium heat. Add minced shallots and minced ginger; sauté for about 1 minute. Add chicken broth, lime juice, cayenne pepper; bring to a boil. Reduce heat to medium-low and simmer for about 3 minutes. Transfer mixture to a large bow. Purée avocados and half & half in a blender. Whisk into soup. Season with salt and pepper. Cover and refrigerate for at least 3 hours. Garnish soup with cilantro and lime slices.
Time 25m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the onion, chile and the garlic and cook until slightly soft, about 2 minutes. Season with salt, to taste. Remove from the heat and set aside to cool. Put the avocados in a large bowl. Add the chicken broth, lemon juice, cilantro, onion mixture, and water. Add, in batches, to a blender and puree until smooth, straining each batch of puree into a large bowl. Stir in the 1 teaspoon of salt and the 1 teaspoon of pepper, then cover and refrigerate until well chilled, about 3 hours. Pour the chilled soup into individual bowls. Top each serving with a drizzle of the sour cream. Serve with crostini or croutons, if desired.
Time 15m Yield 4 cups, 6 serving(s) Number Of Ingredients 7 Steps:
Using a blender or food processor, puree the avocados and garlic. With the machine running, pour in the broth until it’s smooth and reaches the desired consistency. Add the lime juice, sour cream, Tabasco and salt & pepper to taste. Chill at least an hour. To serve, you can top with a dollop of sour cream, chopped green onion, or more Tabasco.
Time 30m Yield 4 Number Of Ingredients 12 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.
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.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.) Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.
