Spicy Lime Avocado Soup Recipes

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SPICY LIME AVOCADO SOUP



Spicy Lime Avocado Soup image

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

2 skinless, boneless chicken breasts
1 tablespoon olive oil
1 large white onion, chopped, divided
3 limes, juiced
1 cup chopped cilantro, divided
2 jalapeno peppers, halved and thinly sliced
3 cloves garlic, minced
4 cups water
2 tablespoons reduced-sodium chicken bouillon powder
3 large firm-ripe avocados, cut into chunks
¼ cup crumbled queso fresco, or to taste

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

SPICY AVOCADO SOUP WITH CHICKEN AND LIME



Spicy Avocado Soup With Chicken and Lime image

This is a recipe I've modified, originally from Allrecipes.com. I usually make it on the mild side for the kids, then DH and I spice it up. Don't skimp on the garnishes!

Provided by Gatorbek

Categories     Low Cholesterol

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 medium white onion, thinly sliced
2 garlic cloves, minced
2 tablespoons olive oil
8 ounces chicken chunks, I use canned in a pinch
1 quart chicken stock or 1 quart canned broth
1/4 cup fresh lime juice
1 (10 ounce) can Rotel tomatoes & chilies, heat level of your choosing
salt and pepper, to taste
2 avocados, peeled, pitted, and diced
1/4 cup fresh cilantro, chopped
sour cream
cheddar cheese
lime wedge
fresh cilantro
tortilla chips

Steps:

  • In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
  • Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice), salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through, and adjust seasonings to taste.
  • (If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand. You can also add potato flakes if you want a thicker broth.).
  • Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side. Enjoy!

Nutrition Facts : Calories 428.3, Fat 29, SaturatedFat 5.1, Cholesterol 42.4, Sodium 921.7, Carbohydrate 24, Fiber 7.3, Sugar 5.9, Protein 21.4

SPICY AVOCADO SOUP



Spicy Avocado Soup image

This spicy avocado soup blends the spiciness of Habañero pepper, Wasabi, and Horseradish, with the rich, creamy texture of Avocado. The resulting color and texture is a rich green soup with a bold, spicy flavor.

Provided by Matt Handley

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

3 avocados
1 onion
1 habanero pepper
5 ounces flounder fillets
1/2 cup pinto beans
1 tablespoon horseradish
2 tablespoons wasabi mustard
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper

Steps:

  • First, prepare the Pinto beans according to the directions on the packaging. This may require an overnight soak. When cooking the beans, only cook them about halfway. You can prepare the stock as they cook.
  • Next, prepare the stock: Fill a large pot with 6 cups of water, and bring to a low boil. Coarsely chop Onion, and add to pot. Cut up 1 avocado into large pieces and add to pot. Cut the top off of the Habañero pepper, and add to pot. Break flounder fillet into small pieces, and add to pot. Whisk 1 tablespoons of Wasabi mustard into the pot. Add 1 tablespoons of Horseradish to pot. Finally, add the partially cooked pinto beans to the pot. Now, let the whole mixture simmer for about 1 hour.
  • While the stock simmers, you can prepare the base: Cut up the 2 remaining avocados and place in a blender. Add another 1 tablespoons of Wasabi mustard to the blender, along with 1/4 cup of water. Scoop out the other avocado and the Habañero pepper from the stock pot, and add to the blender. Blend these ingredients until they are fully puréed. You may need to add another 1/4 cup of water.
  • Now, strain the stock through a colander to remove the onion, fish pieces, and beans, but KEEP the strained liquid. That is your stock. You can discard the onions, fish, and beans, or use them in another dish. I added them to some whole grain rice for a healthy, fiber-rich side dish.
  • Pour the strained stock back into the large pot. Put it on medium-low heat, and gradually whisk in the avocado purée, until fully blended. Add salt and pepper to taste.
  • Tip: If the soup is too thin, let it simmer for a while and it will reduce and get thicker. If the soup is too thick, you can add a bit of water.

AVOCADO SOUP WITH CHILE OIL



Avocado Soup With Chile Oil image

This sopa de aguacate is a fresh and simple creamy soup that can be eaten chilled or at room temperature for a quick meal. The onion, garlic and cumin create a delicious base that pairs perfectly with the lime juice's acidity. Top off this sopa with chile de árbol oil and pepitas for a little hit of heat and a hint of nuttiness. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter .

Provided by Jocelyn Ramirez

Categories     brunch, dinner, lunch, soups and stews

Time 35m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons neutral-flavored oil, such as grapeseed
1 medium yellow onion, coarsely chopped
Kosher salt
4 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
4 cups vegetable broth, plus more if needed
2 cups unsweetened almond milk
4 ripe medium Hass avocados, pitted, peeled and halved
1 packed cup cilantro, coarsely chopped
1/4 cup fresh lime juice (from about 2 limes)
4 teaspoons roasted salted pepitas, for serving
4 teaspoons minced chives, for serving
Tortilla chips, for serving
1/4 cup neutral-flavored oil, such as grapeseed
1/2 ounce dried chiles de árbol (15 to 20 chiles), stemmed
Kosher salt

Steps:

  • Make the soup: Heat a medium pot over medium-low. Add the oil and heat, then add the onion and a pinch of salt. Cook, stirring occasionally, until translucent and slightly brown, 7 to 8 minutes. Add the garlic and cook to slightly brown, another 2 to 3 minutes. Add the cumin and cook, stirring, until fragrant, about 30 seconds, then add the vegetable broth.
  • Allow the mixture to come to a simmer and cook until the onion and garlic are soft and cooked through, 3 to 5 minutes, then add the almond milk and turn off the heat. Allow the mixture to cool to lukewarm.
  • To finish the soup, combine the avocados, cilantro, lime juice, broth mixture and a pinch of salt in a blender. Blend until completely smooth, adding up to ½ cup of broth or water as needed if the mixture is too thick. (You may need to do this in batches.) Taste and season with more salt if necessary. Chill if you prefer the soup cold.
  • Make the chile oil: Heat a small saucepan over medium-low, then add the oil and chiles. Continuously stir the chiles in the hot oil until they become fragrant, deepen in color and stain the oil a red-orange hue, about 5 minutes. Remove from the heat and allow to cool slightly. Transfer the mixture to a blender or food processor with a pinch of salt and pulse until the chiles are finely ground.
  • Serve at room temperature or refrigerate until chilled to serve cold. Divide the soup among bowls and garnish with pepitas, chives, tortilla chips and chile oil.

CHICKEN SOUP WITH LIME AND AVOCADO



Chicken Soup With Lime and Avocado image

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

2 quarts chicken stock, preferably homemade, or 1 quart commercial chicken broth and 1 quart water
1 medium onion, finely chopped
1 garlic clove, minced
1 serrano or jalapeño chile, seeded if desired and minced
1 pound tomatoes, peeled, seeded and diced, or 1 (14-ounce) can, drained
1 cup shredded cooked chicken breast
1/4 cup chopped cilantro
1 to 2 tablespoons freshly squeezed lime juice (to taste), plus thin slices of lime for garnish
1 avocado, cut in small dice or thinly sliced
Corn tortilla crisps for garnish

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

SPICY CUCUMBER-AVOCADO SOUP



Spicy Cucumber-Avocado Soup image

Spicy Cucumber-Avocado Soup

Categories     Soup/Stew     Blender     No-Cook     Vegetarian     Quick & Easy     Yogurt     Lunch     Avocado     Cucumber     Summer     Healthy     Jalapeño     Gourmet

Number Of Ingredients 10

1/2 firm-ripe California avocado
1 3/4 English cucumbers (1 1/2 pounds), cut into 1/2-inch pieces
1 (8-ounce) container plain low-fat yogurt (1 cup)
3 tablespoons chopped fresh chives
1 teaspoon fresh lime juice
1 teaspoon salt, or to taste
1/2 teaspoon chopped fresh jalapeño chile with seeds
1 cup small ice cubes
Garnish: diced avocado and chopped chives
chives

Steps:

  • Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

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