Number of servings : 6
Type of meal : | Soups | Soups
Special diet :
2 tbsp unsalted butter
1 medium yellow onion, chopped
2 large fresh or pickled jalapeno peppers with seeds, minced (wear gloves when handling, they burn)
2 tbsp all-purpose flour
3-1/2 cups homemade chicken stock or low-sodium canned chicken broth
2 medium ripe avocados, peeled, halved and pitted
1/2 cup low-fat plain yogurt ¼ cup chopped, fresh cilantro
Fresh lemon juice to taste
2 tbsp vegetable oil ¼ tsp chilli powder
3 corn tortillas (6-inch diameter)
- In a large heavy saucepan over medium-high heat, melt butter. Add onion and jalapenos and sauté 5 minutes or until tender. Stir in flour and cook, stirring constantly, until bubbly. Whisk in stock and ½ cup water and bring to boil. Reduce heat and simmer, covered, for 15 minutes. Strain mixture into a large bowl, reserving vegetables. Return stock to pan.
- Cut 1-1/2 avocados into chunks. Dice remaining avocado half and set aside. In a food processor or blender, puree vegetables, yogurt and avocado chunks 45 seconds or until smooth.
- Bring stock to simmer over medium heat. Whisk in avocado puree and heat through (do not boil). Remove from heat, stir in cilantro and diced avocado, and season to taste with lemon juice. Ladle into small bowls and refrigerate at least 3 hours.
- About 15 minutes before serving, prepare tortilla chips, if desired. Preheat oven to 400-degrees F. In a cup, mix oil and chilli powder and brush on both sides of tortillas. Using scissors, cut each tortilla into 8 wedges and bake on an ungreased baking sheet 10 minutes or until crisp and golden. Garnish with soup with tortilla chips.