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Avocado Lime Soup

This fresh, southwestern-themed avocado soup has a nice blend of healthy fats and complex carbs. Moderate the amount of jalapeños or chili powder to control spice level. Substitute veggie chicken strips for 8 ounces of skinless, boneless chicken cut into strips to make this meal gluten free.

Makes 4 servings. Total preparation time: 30 minutes.

Preparation

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Arrange tortilla strips on a baking sheet and bake in preheated oven until lightly browned, 3 to 5 minutes.
  3. In a large saucepan over medium heat, cook celery, carrots, onion, garlic, oregano and jalapeños in 1/4 cup water for 7-8 minutes until tender. Stir in veggie chicken, water, lime juice, canned fire-roasted tomato, salt and pepper. Gently simmer for 10 minutes.
  4. Add quinoa and kale then simmer for an additional 10 minutes. Stir in avocado and cilantro and heat through. Adjust seasonings.
  5. Ladle soup into bowls and sprinkle with tortilla strips to serve.

Ingredients

corn tortillas, cut into strips

1 1/2 tablespoons olive oil

1 white onion, finely diced

3 stalks celery, finely diced

2 carrots, finely diced or 1 cup julienned carrots

2 fresh jalapeño peppers, finely diced or 1 poblano pepper, finely diced

2 cups veggie chicken strips, diced 

1 quart water or vegetable broth

1 tablespoon cumin

1 teaspoon chili powder

1/4 cup fresh lime juice

1 tablespoon Mexican oregano

1 16 oz. can of fire roasted tomatoes

salt and pepper to taste

1 can hominy

1 cup cooked quinoa

2 cups diced kale

1 avocado, peeled, pitted and diced

1/4 cup chopped fresh cilantro

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy tortilla soup base and add frozen carrots, canned hominy, canned diced tomatoes and diced avocados. Serve with lime wedges, fresh cilantro and bean chips for authentic flavor. Enjoy!

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