Top a creamy chilled avocado soup with fresh corn and grilled chicken for colorful and flavorful main dish entrée.
2 ripe avocados, divided
1 1/2 cups water
1/2 cup fresh orange juice
1 teaspoon honey
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground red pepper (optional)
12 ounces skinless, boneless chicken breast
1 teaspoon olive oil
1 small garlic clove, cut in half
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped red bell pepper
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro
4 lime wedges
How to Make It
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.
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.
I made this for two of us and it would only serve 3 for a dinner with garlic bread. REALLY GOOD! I used low-sdium chicken broth for the water, I did add the cayenne and that gave it a nice kick. I ended up sauteeing the (frozen) corn, added the red peppers, sauteed a little longer, then threw in the onions. I put half of this mixture into the soup base and pureed again to thicken it up. I served the remaining vegetables, chicken, diced avocado, cilantro, and lime wedges on the side for individual serving. I shredded the chicken breast that I sauteed 4 minutes per side.
Super good soup. I made just a few changes. Took out 1/2 c of water and replaced it with low-sodium chicken broth. I did not add the bell peppers. I also cooked up 3 pieces of bacon and then sauteed the corn up in the drippings. Not very healthy I know, but it added great flavor. I topped it with everything as suggested and some chopped tomatoes and the bacon. Seasoned afterward with a bit of crushed red pepper for more heat. I preffered it warm, but it was a great summer dish!
What a wonderful recipe! The taste of cool avocado and the crisp veggies. Outstanding! I think the cilantro makes it at the end. I used freshly squeezed OJ and added about a half of a teaspoon more of honey. I lightly sautéed the corn, peppers and onions. Easy to make and not much clean up. The grilled chicken added a depth to it as well as heartiness! I'll make it again on another hot summer day!
This was very delicious and refreshing on a hot summer day, however, there are some changes I would make to the recipe. First, I grilled the chicken on the grill outside and I felt that gave it a better flavor. The soup ended up being REALLY chunky, almost like you needed more "broth" base, so I would probably add less of the corn, red pepper, and chicken. Or make more of the liquid base. Finally, the orange juice in the broth was VERY overwhelming and almost distracting... next time I would use lemon or lime juice instead as I think it would bring the whole recipe together perfectly.
I am not a big fan of cold soups but this recipe intrigued me so I tried it. It is a great, fresh summer meal. As others have said, the OJ was a little too much and the toppings were pretty substantial. Not sure the recipe made me a cold soup lover but it was a tasty dish.
I was part way through preparing this soup when I figured out that it was supposed to be a cool soup.... I was already chilly and wanted something hot so I pureed the avocado with the OJ and pepper, but not the water. I cooked the chicken and stir fried the bell pepper with some onion, heated the water on the stove, and added all ingredients to the hot water, lastly, the avocado puree, just to heat. It was delicious!! I had leftover for work for the next two days and it was still great. The first day I had it chilled, per the recipe, the second day I heated it up. Still great....the avocado didn't get weird or change color and the flavor continued to be quite nice. I did not add the chunks of avo to the soup when leftover, and if I had I'd have kept that fresh. Thanks for a really good soup.
Based on other reviews that said the recipe was too sweet, I skipped the honey. I also was suspicious of raw corn so I roasted the corn for a half hour on 350 degrees and let it cool before incorporating it into the soup. I would definitely make this again!!!