Tobago Chicken-Avocado Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Flour2 1⁄2 Tablespoon
 Butter3 Tablespoon, melted
 Heavy whipping cream1⁄3 Cup (5.33 tbs)
 Chicken broth2 1⁄2 Cup (40 tbs), canned (or saved)
 Green pepper2 Tablespoon, finley minced
 Avocado1 Cup (16 tbs), chopped
 Salt1⁄2 Teaspoon
 Dried basil1⁄8 Teaspoon
 Lemon slices2 (for serving)

Nutrition Facts

Serving size: Complete recipe

Calories 1156 Calories from Fat 880

% Daily Value*

Total Fat 102 g156.6%

Saturated Fat 46.7 g233.6%

Trans Fat 0 g

Cholesterol 206.4 mg

Sodium 2531.3 mg105.5%

Total Carbohydrates 57 g19.1%

Dietary Fiber 18.5 g74%

Sugars 5.2 g

Protein 14 g27.7%

Vitamin A 56.5% Vitamin C 99.3%

Calcium 12.2% Iron 19.8%

*Based on a 2000 Calorie diet

Directions

Stir flour into melted butter or margarine in saucepan.
Add cream, 1 1/2 cups of the chicken broth, and minced green pepper.
Stir over medium flame until boiling.
Reduce heat and simmer 3 minutes.
In blender, or with rotary beater, blend chopped peeled avocado with remaining 1 cup chicken broth until smooth.
Add to pan with the salt; heat through; add the basil.
Serve hot with the lemon slices.
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