 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock. Ingredients:
2 tablespoons unsalted butter |
4 jalapenos, seeded and finely chopped |
1 large red onion, finely chopped |
4 garlic cloves, minced |
2 large ripe tomatoes, cored and chopped |
1 ripe avocado |
2 cups half-and-half (or heavy cream if you prefer) |
1 cup chicken stock |
fresh cilantro |
salt and pepper |
1 cup grated sharp cheddar cheese |
Directions:
1. Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
2. Stir in tomatoes and cook for another 7 minutes (should be saucy).
3. Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
4. Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
5. Simmer for 5 minutes, stirring occasionally.
6. Do not boil!
7. Remove from heat and stir in cheese.
8. Adjust salt and pepper as needed.
|
|