Created with Sketch. ADD YOUR REVIEW 1 Review
Yield
Makes 8 to 10 servings

How to Make It

Step 1

Discard chili stems and seeds (and trim out veins if less heat is desired). Finely mince chilies.

Step 2

With a potato masher or fork, mash avocados until almost smooth, leaving a few tiny chunks. Add chilies and salt to taste.

Step 3

In a 3- to 4-quart pan, bring broth to a boil over high heat.

Step 4

Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.

Step 5

Ladle the hot chicken broth around avocado in the soup bowls. Sprinkle each serving with the chopped cilantro.

Ratings & Reviews