Creamy Hot Avocado Soup 4 Ingredients Recipes

Steps:

• Cut avocados in half, remove seed, and spoon into food processor.
• Mix with a couple spoonfulls of sour cream and process until smooth.
• Can also mix in a blender by blending avocado, some of the sour cream, and 1 cup of the chicken stock.
• Heat chicken stock in 2 quart saucepan until hot (before simmering).
• Whisk remaining sour cream into saucepan.
• Whisk avocado mixture into saucepan.
• Heat only until hot, DO NOT BOIL.
• Top with diced cilantro and pepper.
• Feel free to garnish with lime wedge, or a spoonful of salsa, or left over chicken, or -- the possibilities are endless.

Steps:

• Process avocado in a blender or food processor until mixture is smooth, stopping to scrape down sides.
• Add chopped cilantro and next 9 ingredients, and process until mixture is smooth, stopping to scrape down sides.
• Pour into a large bowl; stir in chicken broth and sour cream.
• Cover and chill 3 hours.
• Tip:.
• * 1 (16-ounce) container light sour cream may be substituted.
• Makes 8 cups.

Steps:

• For soup:
• Combine 1 cup vegetable broth and next 3 ingredients in processor; blend until smooth. Add remaining 1 1/2 cups broth and blend. Transfer to large bowl. Stir in cream. Cover and refrigerate at least 1 hour and up to 1 day. Season to taste with salt and pepper.
• For ancho cream:
• Stem chile, halve, and remove seeds. Heat small skillet over medium heat. Add chile and toast pieces on each side until pliable and aromatic, turning occasionally, about 2 minutes. Transfer chile to small bowl and add hot water just to cover. Soak until soft, about 30 minutes. Drain water; transfer chile to mini processor and purée. Strain ancho purée into small bowl, pressing on solids. Place whipping cream in another small bowl; whisk in 1 tablespoon ancho purée. Chill ancho cream until ready to use.
• Do ahead: Can be made 1 day ahead. Cover and refrigerate.
• Ladle soup into 6 bowls. Drizzle ancho cream over and serve.
• *Ancho chiles are dried poblanos. They are available at some supermarkets, at specialty foods stores, and at Latin markets.

Steps:

• Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
• Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
• Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
• Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
• Enjoy!

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-25 minutes or until potatoes are tender. Remove from the heat; cool slightly., Place avocados in a blender; add potato mixture. Cover and puree. Return to the pan; heat through. Garnish with sour cream and bacon.

Steps:

• Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.