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Avocado Soup Mexicana

Yield Makes 8 to 10 servings
Notes: Fresh chilies and cilantro initially appeared on our food pages in this refreshing soup.


  • 3 or 4 fresh jalapeño chilies (about 2 oz. total)
  • 2 ripe avocados (1 3/4 lb. total), peeled and pitted
  • Salt
  • 9 cups chicken broth
  • 2 tablespoons minced fresh cilantro

Nutrition Information

  • calories 124
  • caloriesfromfat 73 %
  • protein 3.9 g
  • fat 10 g
  • satfat 2.1 g
  • carbohydrate 6.1 g
  • fiber 1.2 g
  • sodium 101 mg
  • cholesterol 3.4 mg

How to Make It

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

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

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

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

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