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Kickin' Hass Avocado and Spicy Southwestern Chicken Soup

Kickin' Hass Avocado and Spicy Southwestern Chicken Soup
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Prep Time: 30 minutes
Serves: 8-10 servings
Description:
2011 Kick Off with Hass Avocados Recipe Contest – Finalist
Recipe Courtesy of Tricia R. from Michigan, who says "Your mouth will water for this fan favorite! Watch your taste buds dance as you first taste the cool, creaminess of Hass Avocadoes and sour cream, then you crunch through tangy, melted cheddar cheese on crispy tortilla chips and to top off each bite you feel the satisfying taste of grilled chicken and rice with veggies in a nice spicy broth! You won't be able to resist this one!"

This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Ingredients:

Topping:

  • 4 Hass Avocados
  • 1 pkg. tortilla chips
  • 1 (8-oz.) pkg. shredded cheddar cheese
  • 1 pkg. sour cream

Soup:

  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1 lb. grilled boneless chicken breasts, cut into pieces or shredded.
  • 2 cups cooked rice
  • 1 can green chiles
  • 1 green pepper, chopped
  • 2 onions, chopped
  • 5 cloves garlic, minced
  • 2 cups of frozen corn
  • 1 can black beans
  • 1 jar salsa (mild, unless you like really spicy!)
  • 1 (32-oz.) box chicken stock
  • 1 cup heavy cream
  • 2 tsp. cumin
  • 1 tsp. red pepper flakes
  • 1 tsp. chili powder
  • Salt and pepper to taste

Instructions:

  1. In a large Dutch oven or stock pot, heat the butter and olive oil over med. high heat until the butter melts. Add the onion, green pepper and green chiles to the pot and cook 2-3 minutes until tender. Add the garlic and cook another minute. Season with salt and pepper. Next, add the chicken, corn, black beans, and rice. Stir. Add in more salt and pepper, the red pepper flakes, cumin, and chili powder. Finally, add in the salsa, chicken stock, and heavy cream. Stir. Add final seasonings of salt and pepper. Simmer the soup on low and it's ready to eat!

To prepare each serving:

  1. Turn the broiler on high.
  2. Cut each avocado into slices.
  3. Fill each bowl with soup. Place tortilla chips on top of the soup in each bowl. Then add cheddar cheese.
  4. Place the bowls on a jelly roll pan under the broiler until melted, golden, and bubbly (about 2 minutes)
  5. Add a spoonful of sour cream and avocado slices and dig in!
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.