Estimated Nutrition (whole recipe, rough)
Counts 17 of 18 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Green Onion | 1 medium (110g) | 44 |
| Onion | 1 medium (110g) | 44 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 Tbsp finely diced tomato
- 2 Tbsp thinly sliced green onion
- 1/3 Tbsp + 2 teaspoons fresh lime juice, divided
- 4 Genuine California Avocados (about 2 pounds), peeled and seeded
- 3 Cups chopped white onion
- 2 ¼ Cups chopped yellow bell pepper
- ¾ Cup chopped poblano chile pepper
- 3 Tbsp chopped garlic
- 2 tsp vegetable oil
- 1 Cup dry white wine
- 2 quart water or chicken stock
- 2 tsp ground cumin
- 1 tsp chile powder
- ½ tsp white pepper
- 1 ½ tsp salt
- 12 cilantro sprigs
- Queso Fresco or Feta cheese, crumbled for garnish
- Deep fried tortilla strips for garnish
- =
Directions
To make garnish, mix tomato, green onion, 2 teaspoons lime juice, and a large pinch of salt; reserve.
To make soup, dice avocado.
Mix with remaining 1/3 tablespoon lime juice; reserve.
Saute onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.
Deglaze pan with wine; reduce by half.
Add water or stock, cumin, chile powder, pepper, and salt.
Simmer, covered, 1 hour.
Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock. Add additional salt, if necessary.
Serve hot soup garnished with 1 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.