Avocado Soup

Avocado Soup

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  • Each serving
  • 160cal
  • 13g fat (2g sat)
  • 0mg chol
  • 640mg sodium
  • 12g carb
  • 5g fiber
  • 2g protein


  • 3 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped green bell peppers or green chiles such as Anaheim or Poblano
  • 1 tablespoon oregano
  • 1 (15-ounce) jar green enchilada sauce (mild or medium)
  • 2 large avocados, chopped (1 1/2 to 2 cups)
  • 3 to 4 cups chicken or vegetable stock
  • 1/2 large lime, juiced, or to taste
  • 1/4 cup chopped cilantro
  • Salt and pepper, to taste
  • Chopped fresh avocado, tomato and cilantro sprigs, for garnish
  • Lime wedges and hot sauce, for garnish


In a soup pot over medium heat, add oil and cook onions, bell peppers and oregano for 6 to 8 minutes or until onions are tender. Stir in enchilada sauce, avocados and 3 cups stock. Purée in batches in a blender or food processor until smooth.

Return to the pot and heat gently. If you would like the soup a little thinner, add additional stock. Season with lime juice, cilantro, salt and pepper. Serve hot, garnished with chopped avocado, tomato and cilantro. Serve with lime wedges and hot sauce.

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