Serves: 6 to 8
The high potassium content found in avocados (more potassium than bananas!) makes them noteworthy when it comes to heart health. Potassium is important for keeping blood pressure in check.
- 3 tablespoons olive oil Add to list
- 1/2 cup chopped onion Add to list
- 1/4 cup chopped green bell pepper or green chile such as Anaheim or Poblano Add to list
- 1 tablespoon oregano Add to list
- 1 15-ounce jar green enchilada sauce (mild or medium) Add to list
- 2 large ripe avocados, chopped (1 1/2 to 2 cups) Add to list
- 3 to 4 cups chicken or vegetable stock Add to list
- Juice of 1/2 large lime (or to taste) Add to list
- 1/4 cup chopped cilantro Add to list
- Salt and pepper, to taste Add to list
- Chopped fresh avocado, tomato and cilantro sprigs for garnish Add to list
- Lime wedges on the side Add to list
In a soup pot over medium heat, add oil and cook the onions, bell pepper and oregano for 6 to 8 minutes or until the onions are tender. Stir in the enchilada sauce, avocados and 3 cups of the stock. Purée in batches in a blender or food processor until smooth.
Return to the pot and heat gently. If you would like the soup a little thinner, add additional stock. Season with lime juice, cilantro, salt and pepper. Serve hot, garnished with chopped avocado, tomato and cilantro. Serve with lime wedges and hot sauce.
Each serving: 160cal, 13g fat (2g sat), 0mg chol, 640mg sodium, 12g carb, 5g fiber, 2g protein
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.