A few recommendations:
- Serve it with some crackers or tortilla chips to add a little texture
- Use as a sauce over BBQ cilantro lime chicken
- If you have leftovers it works great in Mexican burritos or tacos
- I used only about a tablespoon of whipping cream and omitted the sour cream entirely
2 ½ cups low-sodium chicken broth, divided
2 avocados, peeled and pitted
2 cloves garlic, coarsely chopped
1 jalapeno, seeded and coarsely chopped
¼ cup red onion, chopped
1 tbsp lime juice
1 tbsp fresh cilantro, chopped
1/2 tsp salt
¼ tsp pepper
¼ tsp cayenne
¼ cup whipping cream
2 tbsp sour cream
6 tbsp cheddar cheese, shredded
In a food processor combine 1 cup of chicken broth with avocados, garlic, jalapeno, lime juice and cilantro. Puree until smooth. Add remaining 1 ½ cups broth, salt, pepper and cayenne and blend. Transfer mixture to a large bowl and stir in whipping cream. Cover and chill for at least 1 hour and up to 12 hours.
Divide soup among 6 bowls. In the center of each bowl, dollop 1 tsp (5 mL) of sour cream. Sprinkle each with 1 tbsp shredded cheese.
Serves 6 (1/2 cup servings). Each serving has a total of 7g of carbs and 2g of fiber.
**If you're like me and looking to save some money remember that you can find great recipes from your favorite magazines online for free. Below are some of my favorite blogs and food sites:
Cooking for Assholes
All Day I Dream About Food
Cooking Light
Eat Better America
Food Network
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