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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring frequently. Add the avocados and chicken stock and bring to a boil over high heat. Reduce the heat to moderate and cook for 20 minutes. Cool to room temperature. | 2. Purée the soup mixture in a blender until very smooth. Transfer back to the saucepan and bring to a boil over high heat. Add the peppercorns and salt and pepper. Reduce the heat to moderate and cook for 10 minutes. Serve with a garnish of cilantro and a few peppercorns. | 3. Note: Delicious with warm tortillas or tortilla chips served with tomato salsa cruda and fresh Mexican cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		cut	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
olive oil	1/4	cup		477.36	0.0	0.0	54.0
avocado	4		ripe peeled pitted chopped	-	-	-	-
chicken broth	2 1/2	1/2	low-fat	195.3	4.725	27.846	6.5520000000000005
green peppercorn brine	1/3	cup	drained	-	-	-	-
salt pepper				-	-	-	-
cilantro leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.