Directions:
- Discard chili stems and seeds (and trim out veins if less heat is desired). Finely mince chilies.
- With a potato masher or fork, mash avocados until almost smooth, leaving a few tiny chunks. Add chilies and salt to taste.
- In a 3- to 4-quart pan, bring broth to a boil over high heat.
- Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.
- Ladle the hot chicken broth around avocado in the soup bowls. Sprinkle each serving with the chopped cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1514.05 Kcal (6339 kJ) | ||
| Calories from fat | 1071.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.05g | 183% | |
|---|---|---|---|
| Sodium | 7796.68mg | 325% | |
| Potassium | 5543.69mg | 118% | |
| Total Carbs | 71.45g | 24% | |
| Sugars | 7.94g | 32% | |
| Dietary Fiber | 55.57g | 222% | |
| Protein | 15.88g | 32% | |
| Vitamin C | 227.5mg | 379% | |
| Iron | 7.9mg | 44% | |
| Calcium | 222.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 51.05 Kcal (214 kJ) | ||
| Calories from fat | 36.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 183% | |
|---|---|---|---|
| Sodium | 262.88mg | 325% | |
| Potassium | 186.92mg | 118% | |
| Total Carbs | 2.41g | 24% | |
| Sugars | 0.27g | 32% | |
| Dietary Fiber | 1.87g | 222% | |
| Protein | 0.54g | 32% | |
| Vitamin C | 7.7mg | 379% | |
| Iron | 0.3mg | 44% | |
| Calcium | 7.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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