“Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
  2. Stir in tomatoes and cook for another 7 minutes (should be saucy).
  3. Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
  4. Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
  5. Simmer for 5 minutes, stirring occasionally.
  6. Do not boil!
  7. Remove from heat and stir in cheese.
  8. Adjust salt and pepper as needed.

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