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Avocado Soup Mexicana

Avocado Soup Mexicana
Avocado Soup Mexicanan is a gluten free, dairy free, and primal recipe with 10 servings. One portion of this dish contains about 2g of protein, 6g of fat, and a total of 75 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. It works best as a soup, and is done in approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. If you have avocados, chicken broth, , and a few other ingredients on hand, you can make it.

Instructions

1
Discard chili stems and seeds (and trim out veins if less heat is desired). Finely mince chilies.
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Chili PepperChili Pepper
Ground MeatGround Meat
SeedsSeeds
2
With a potato masher or fork, mash avocados until almost smooth, leaving a few tiny chunks.
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AvocadoAvocado
PotatoPotato
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Potato MasherPotato Masher
3
Add chilies and salt to taste.
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Chili PepperChili Pepper
SaltSalt
4
In a 3- to 4-quart pan, bring broth to a boil over high heat.
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BrothBroth
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Frying PanFrying Pan
5
Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.
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AvocadoAvocado
SoupSoup
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BowlBowl
6
Ladle the hot chicken broth around avocado in the soup bowls.
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Chicken BrothChicken Broth
AvocadoAvocado
SoupSoup
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BowlBowl
LadleLadle
7
Sprinkle each serving with the chopped cilantro.
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CilantroCilantro
DifficultyHard
Ready In45 m.
Servings10
Health Score4
Dairy FreeGluten FreeVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSoup
OccasionsFallWinter
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