I’m usually not a fan of chilled soups, but when I saw a picture of this avocado soup in the most recent Cooking Light, I knew I had to make it! This soup was SUPER easy to make. I took a shortcut by using some rotisserie chicken from my grocery store, but I will also include the directions for cooking the chicken below just in case you want to cook some yourselves!
Now, I did like this soup chilled, but I also wanted to see what it would taste like warm. So I ate half of it cold and half hot. I kind of liked the warm version a little better, but both were great!
Avocado-Corn Chowder with Chicken
From Cooking Light
– 2 ripe avocados, diced
– 1 1/2 cups water
– 1/2 cup orange juice (no pulp)
– 1 teaspoon honey
– 1 teaspoon kosher salt, divided
– 1/2 teaspoon freshly ground black pepper, divided
– 12 ounces skinless, boneless chicken breast
– 1 teaspoon olive oil
– 1 small garlic clove, cut in half
– 1 1/2 cups fresh corn kernels (about 3 ears) or you can use canned corn
– 1 cup chopped red bell pepper
– 1/3 cup chopped green onions
– 1/4 cup chopped fresh cilantro
– 4 lime wedges
1. Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.
2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.
- The magazine says this makes 4 servings, but if this is all you are having for dinner, then I would say this makes more like 2 servings!