Best 5 Spicy Avocado Soup Recipes

SPICY LIME AVOCADO SOUP

Steps:

• Bring a small pot of water to a boil. Add chicken; boil until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 7 minutes. Drain.
• Run cool water over chicken to speed cooling process. Shred or finely slice chicken.
• Heat olive oil in a large pot over medium heat. Add 1/2 onion, lime juice, 1/2 cup cilantro, jalapeno peppers, and garlic until onion is slightly greenish in color, about 5 minutes.
• Combine 4 cups water and bouillon powder in a small bowl. Pour into the pot. Let cook until just heated through, about 5 minutes. Stir chicken into the pot.
• Ladle soup into 4 bowls. Top with remaining 1/2 onion, 1/2 cup cilantro, avocado, and queso fresco.

SPICY CUCUMBER-AVOCADO SOUP

Steps:

• Peel and pit avocado. Blend all ingredients in a blender until very smooth, about 1 minute.

SPICY AVOCADO SOUP WITH CHICKEN AND LIME

Steps:

• In a large saucepan over medium heat, sautee onion and garlic in oil until translucent, about 4-5 minutes.
• Stir in chicken and brown, then add stock, lime juice, Ro-Tel (with juice), salt and pepper. Gently simmer until chicken is cooked, 3-5 minutes. Stir in avocado and cilantro and heat through, and adjust seasonings to taste.
• (If you wish to thicken the soup a bit, use an immersion blender or mash some of the avocado by hand. You can also add potato flakes if you want a thicker broth.).
• Ladle soup into bowls and garnish with a dollop of sour cream and cheddar cheese, a sprinkle of additional cilantro, with lime wedge and tortilla chips on the side. Enjoy!

SPICY AVOCADO SOUP

Steps:

• First, prepare the Pinto beans according to the directions on the packaging. This may require an overnight soak. When cooking the beans, only cook them about halfway. You can prepare the stock as they cook.
• Next, prepare the stock: Fill a large pot with 6 cups of water, and bring to a low boil. Coarsely chop Onion, and add to pot. Cut up 1 avocado into large pieces and add to pot. Cut the top off of the Habañero pepper, and add to pot. Break flounder fillet into small pieces, and add to pot. Whisk 1 tablespoons of Wasabi mustard into the pot. Add 1 tablespoons of Horseradish to pot. Finally, add the partially cooked pinto beans to the pot. Now, let the whole mixture simmer for about 1 hour.
• While the stock simmers, you can prepare the base: Cut up the 2 remaining avocados and place in a blender. Add another 1 tablespoons of Wasabi mustard to the blender, along with 1/4 cup of water. Scoop out the other avocado and the Habañero pepper from the stock pot, and add to the blender. Blend these ingredients until they are fully puréed. You may need to add another 1/4 cup of water.
• Now, strain the stock through a colander to remove the onion, fish pieces, and beans, but KEEP the strained liquid. That is your stock. You can discard the onions, fish, and beans, or use them in another dish. I added them to some whole grain rice for a healthy, fiber-rich side dish.
• Pour the strained stock back into the large pot. Put it on medium-low heat, and gradually whisk in the avocado purée, until fully blended. Add salt and pepper to taste.
• Tip: If the soup is too thin, let it simmer for a while and it will reduce and get thicker. If the soup is too thick, you can add a bit of water.

SPICY TORTILLA SOUP WITH SHRIMP AND AVOCADO

Steps:

• 1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 6 ingredients (through garlic); cook 6 minutes or until carrot is crisp-tender, stirring occasionally. Add broth, hominy, and tomatoes; bring to a boil. Cover and cook 6 minutes, stirring occasionally. Add shrimp; cook 2 minutes or until shrimp are done. 2. Remove from heat; stir in juice and salt. Divide shrimp mixture evenly among 4 bowls; top evenly with chips and avocado. Garnish with cilantro, if desired.