Rating: 4 stars
27 Ratings
  • 1 star values: 3
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 7
  • 5 star values: 12

Top a creamy chilled avocado soup with fresh corn and grilled chicken for colorful and flavorful main dish entrée.

Mark Bittman
Recipe by Cooking Light August 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
28 mins
total:
28 mins
Yield:
4 servings (serving size: 1 1/4 cups chowder, about 2 ounces chicken, 1 tablespoon cilantro, and 1 lime wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.

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  • Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.

  • Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.

Nutrition Facts

359 calories; fat 17.9g; saturated fat 2.7g; mono fat 11.2g; poly fat 2.6g; protein 24.5g; carbohydrates 30g; fiber 9.7g; cholesterol 49mg; iron 2mg; sodium 558mg; calcium 39mg.
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