Guacamole Soup
Ingredients
Chicken - Breast Fillets 200 g
Cumin 3 ml
Salt and Pepper 1 to taste
Peppers - hot 2
Garlic 3
Onion - Red 1 sm
Lime 2
Oil - Vegetable 15 ml
Stock - Chicken 150 ml
Avocado 3
Tomatoes - whole canned 1 sm can
Cilantro 80 ml
Preparation
1. In a bowl add the chicken, 1/2 the hot pepper chopped finely, 1/2 the lime - juiced, 1 garlic - pressed, the cumin and salt and pepper to taste. Stir and let sit for 30 minutes or more.
2. Chop red onion coarsely. Put the remaining garlic in a press.
3. when the chicken is ready put a pan on medium, add oil and cook the chicken until lightly browned on each side. Set aside.
4. Add the red onion and garlic - pressing - and the remaining hot pepper and cook until soft.
5. Stir in the chicken stock and bring to a simmer.
6. While waiting halve the Avocados and remove the seeds.
7. Scoop the avocados out of there skins into the stock. Add the juice of the remaining lime and cook until the avocados start to break apart.
8. Transfer to a food processor and pulse. Add the tomatoes and pulse again.
9. Adjust the thickness to what you like with the juice in the tomato can and pulse again.
10. Return to a pot and heat through.
11. To serve pour into bowls, float several pieces of chicken and top with sprinkles of cilantro.
2. Chop red onion coarsely. Put the remaining garlic in a press.
3. when the chicken is ready put a pan on medium, add oil and cook the chicken until lightly browned on each side. Set aside.
4. Add the red onion and garlic - pressing - and the remaining hot pepper and cook until soft.
5. Stir in the chicken stock and bring to a simmer.
6. While waiting halve the Avocados and remove the seeds.
7. Scoop the avocados out of there skins into the stock. Add the juice of the remaining lime and cook until the avocados start to break apart.
8. Transfer to a food processor and pulse. Add the tomatoes and pulse again.
9. Adjust the thickness to what you like with the juice in the tomato can and pulse again.
10. Return to a pot and heat through.
11. To serve pour into bowls, float several pieces of chicken and top with sprinkles of cilantro.
