Hot Guacamole Soup

This vibrant Hot Guacamole Soup offers a unique twist on traditional Mexican flavors, combining the creamy richness of ripe avocados with the bright zest of lime and fresh cilantro. The base is built on savory chicken stock, enriched with the mild crunch of romaine lettuce and the pungent kick of garlic. It&# 226;ÂÂs a comforting, warming dish perfect for cooler evenings or a light lunch. The heat from the ground chili provides a gentle warmth that complements the cool avocado without overpowering it. Simple to prepare with pantry staples, this soup balances textures and flavors beautifully, making it an ideal quick meal or appetizer for gatherings.

Cooking Method: Stewing

Cuisine: Mexican

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 196.5

Dietary: Gluten-free

Description

This vibrant Hot Guacamole Soup offers a unique twist on traditional Mexican flavors, combining the creamy richness of ripe avocados with the bright zest of lime and fresh cilantro. The base is built on savory chicken stock, enriched with the mild crunch of romaine lettuce and the pungent kick of garlic. It&# 226;ÂÂs a comforting, warming dish perfect for cooler evenings or a light lunch. The heat from the ground chili provides a gentle warmth that complements the cool avocado without overpowering it. Simple to prepare with pantry staples, this soup balances textures and flavors beautifully, making it an ideal quick meal or appetizer for gatherings.

Ingredients

1 Ripe Avocado
2 lg Leaves romaine (or other)
1/4 cup Chopped green onions, with tops
1 Clove garlic, mashed
2 tbsp Lime or lemon juice
1 to 2 Tbsp pure ground chili
4 Sprigs fresh coriander (cilantro)
4 c Chicken stock

Directions

1
Bring the chicken stock to a gentle simmer in a medium saucepan over medium heat.
2
Wash and chop the romaine lettuce leaves into bite-sized pieces.
3
Add the chopped romaine, mashed garlic, green onions, and ground chili to the simmering stock.
4
Cook for 3-5 minutes until the lettuce is wilted but still bright green.
5
Remove the soup from heat and let it cool slightly for about 2 minutes.
6
Scoop the avocado flesh into the soup pot and add the fresh cilantro sprigs.
7
Pour in the lime or lemon juice to prevent browning and add acidity.
8
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer to a standard blender in batches.
9
Taste and adjust salt and pepper if needed. Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 196.5kcal

% Daily Value *
Total Fat 7.8g12%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 10.2mg1%
Total Carbohydrate 39.8g14%
Dietary Fiber 14.8g60%
Sugars 0.2g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, substitute chicken stock with vegetable broth.

Avocado oxidizes quickly, so serve the soup immediately after blending to maintain its vibrant green color and fresh flavor.

Adjust the amount of ground chili based on your preferred heat level. Start with 1 tablespoon for mild heat.

You can garnish with a dollop of sour cream or extra chopped cilantro if desired, though the recipe is complete as is.

This soup is best enjoyed fresh and does not store well in the refrigerator due to the avocado content.

Keywords: avocado, chicken stock, cilantro, cream soup, garlic, guacamole, hot soup, lime, mexican, romaine lettuce, spicy, warm soup

Read it online: https://www.chefs-mate.com/recipe/hot-guacamole-soup/