Photo: Cala
Estimated Nutrition (whole recipe, rough)
307
Calories
50g
Protein
5g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 ½ large ripe fresh California avocados- peeled and pitted
- 3 Cups chicken stock (canned low sodium)
- 1 Tbsp lime juice
- 2/3 Cups yogurt- plain, low fat
- 1/3 Cups sour cream
- 1 tomato – large, peeled and seeded
- ¼ Cup cilantro – fresh, chopped
- salt to taste
- hot sauce for garnish
- =
Directions
1
Put 2 of the avocados, stock, lime juice, yogurt and sour cream in a blender or food processor.
2
Blend until smooth.
3
Add the tomato and cilantro and pulse just until the tomato is coarsely chopped.
4
Coarsely chop the remaining half of avocado and stir into the soup.
5
Chill for several hours.
6
Serve with a dash of hot sauce.
Recipe sourced from
fandom