Best 4 Avocado Soup With Poblano Peppers And Cheese Recipes
Indulge in the vibrant flavors of Mexican cuisine with this delectable Avocado Soup with Poblano Peppers and Cheese. This creamy and savory soup is a symphony of textures and tastes, featuring perfectly ripe avocados, roasted poblano peppers, and a blend of melty cheeses. Each spoonful offers a harmonious balance of avocado's richness, poblano's smoky heat, and the cheesy goodness of queso Oaxaca and cotija. Accompanied by three additional tantalizing recipes – a refreshing Avocado Salsa, zesty Avocado Dressing, and creamy Avocado Dip with Chipotle – this article presents a culinary journey that celebrates the versatility and deliciousness of avocados. Get ready to embark on a flavor-packed adventure with these exceptional avocado-centric recipes.
Check out the recipes below so you can choose the best recipe for yourself!
POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
- Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
- Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
- Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
AVOCADO SOUP
Steps:
- Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.
- Stir together corn kernels with all other ingredients in a small bowl.
CREAMY AVOCADO SOUP
Avocado soup is a delicious no-cook soup recipe that takes only minutes to make. Its fresh flavor and creamy texture make it both summery and cozy. Serve it chilled, straight from the blender, or warm it gently on a cool day.
Provided by Kristen Stevens
Categories Soup
Time 10m
Number Of Ingredients 9
Steps:
- Place the ingredients into your blender and blend on medium-high speed until smooth. Taste and add more salt, if wanted. If you'd like warm soup, pour it into a pot and heat it gently on medium heat. Do not let it boil.
- Serve on its own or with any of the optional toppings.
Nutrition Facts : ServingSize 1 ¼ cups, Calories 180 kcal, Sugar 3 g, Sodium 1530 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 14 g, Fiber 7 g, Protein 2 g, UnsaturatedFat 12 g
AVOCADO SOUP
This is a deliciously different use for avocados. I add sour cream and bacon bits to garnish the smooth texture of the avocado soup and to add some extra flavor. -Bernice Orm, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 241 calories, Fat 16g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 658mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 6g protein.
Tips:
- Choose ripe avocados: Look for avocados that are dark green or black and slightly soft when pressed. Avoid avocados that are too hard or have brown spots.
- Roast the poblano peppers: Roasting the poblano peppers brings out their smoky flavor. You can roast them over an open flame or in a broiler.
- Use a high-quality broth: The broth is the base of the soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even water.
- Season the soup to taste: Taste the soup as you're making it and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder.
- Serve the soup with your favorite toppings: Some popular toppings for avocado soup include sour cream, shredded cheese, diced avocado, and cilantro.
Conclusion:
Avocado soup is a delicious and easy-to-make soup that is perfect for a light lunch or dinner. It's also a great way to use up leftover avocados. With its creamy texture and smoky flavor, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy recipe, give avocado soup a try.
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