Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
1121
Calories
48g
Protein
55g
Fat
110g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Butter Substitute | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | 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 tablespoons butter or butter substitute
- 2 tablespoons all-purpose flour
- 1 133/4-oz can of chicken broth
- Bottled hot pepper sauce
- 1 large seeded & peeled avocado
- 1 cup light cream
Directions
1
Melt butter in saucepan, stir in flour
2
Add broth and a few dashes of hot pepper sauce
3
Cook until thickened and light simmer
4
Combine avocado and cream in blender. Blend until smooth
5
Add avocado mixture to saucepan and heat thoroughly
6
Garnish with additional avocado or onions if desired.
7
Category:Mexican Soups
Recipe sourced from
fandom