I’ve had my Ninja blender for awhile now, and while it’s made a ton of milkshakes and smoothies, I haven’t truly put it to the test. Earlier this week, I picked up some avocados at Costco and noticed a recipe for avocado and corn soup on the bag. I had never considered avocado as a soup base before, so I decided to give it a go with a variation on one of my favorites, chicken tortilla soup and make Avocado and Chicken soup. What I was going for was a slightly creamier soup texture, without the cream.
Avocado and Chicken Soup
1 1/2 tablespoons olive oil
2 – 3 tsp minced garlic
1 can diced green chilis
2 ripe avocados skin and pit removed
1 tablespoon lemon (or lime) juice – I think I’d prefer lime, but lemon was what I had in my kitchen tonight
1/4 teaspoon green Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons sea salt
1/4 teaspoon fresh-ground black pepper
1/2 cup chopped onion
3 cups canned chicken broth or homemade stock
2 cooked boneless, skinless chicken breasts cut into approximately 1 1/2-by-1/4-by-1/4-inch strips (I bake mine, then slice it up)
In a your blender, combine the garlic, diced green chilis (with liquid), avocados, lime/lemon juice, green Tabasco, 1 1/2 cups of the water, 1/2 teaspoon sea salt, and the pepper. Puree until smooth.
Heat 1 1/2 tablespoons olive oil in your favorite soup pot over medium heat. Add the chopped onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Then add your cooked chicken into the pot. Add the avocado puree from the bledner. Heat through, about 2-3 minutes.
Serve the soup topped with tortilla strips, crumbled bacon and sour cream.