Seven-Layer Dip
15 min · 523 kcal · Mexican
Avocado Soup
Sopa de aguacate, a silky Mexican soup of ripe avocado blended with warm chicken broth, softened onion, garlic and a little serrano, sharpened with lime and finished with cream, coriander and crisp tortilla strips. Good warm or lightly chilled.
Instructions
- Cut 1 corn tortilla into strips about 5 mm wide. Toast them in a dry heavy frying pan over medium heat, tossing often, for 4-5 minutes until dry, curled and crisp at the edges. Tip onto a plate and reserve.
- Return the pan to medium-low heat with 1 tsp oil. Add 2 tbsp finely chopped white onion, 1 clove chopped garlic and 1 seeded, chopped serrano chilli. Cook gently for 5 minutes, stirring, until the onion is translucent and sweet with no colour, browning would muddy the soup's green.
- Pour in 250 ml chicken stock, bring to a bare simmer and let it bubble for 3 minutes so the aromatics infuse. Take the pan off the heat.
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306kcal
10gprotein
36gcarbs
14gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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