Avocado, Tomatillo and Green Chile Soup
Yield: 6 servings (about 4 cups)
Cook Time: 2-3 minutes (for frying tortilla strips)
Tips: If serving as a cold soup, it's easiest to chill ingredients before preparing - or once puréed, soup can be refrigerated until chilled. If serving hot, purée first, then heat in a saucepan on stovetop or in microwave.
Suggestion: Traditionally served cold, though also delicious hot!
Ingredients
- 1 4-oz. can green chilies (whole or diced)
- 1 14.5-oz. can chicken broth or 2 cups chicken stock (no fat)
- 1 fresh tomatillo, skinned and quartered
- 1 cup sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
Directions
Soup
Cut avocado into 4 sections. Place in a blender or food processor the avocado, green chiles, tomatillo and chicken stock. Purée on high speed until smooth. Add sour cream, salt and pepper and mix again until well-blended. Serve soup immediately, garnished with a few crispy tortilla strips (recipe follows).
Crispy Tortilla strips
Cut two corn tortillas into 2-inch by 1/4-inch strips and fry in hot (375°) oil in a small skillet until crisp, turning once to fry both sides. Remove from oil and place on a plate covered by a folded paper towel. Salt lightly and allow to drain for 30 seconds. Sprinkle over individual soup servings.