Avocado Soup Mexicana

1. 1

   Discard chili stems and seeds (and trim out veins if less heat is desired). Finely mince chilies.

2. 2

   With a potato masher or fork, mash avocados until almost smooth, leaving a few tiny chunks. Add chilies and salt to taste.

3. 3

   In a 3- to 4-quart pan, bring broth to a boil over high heat.

4. 4

   Meanwhile, mound equal portions of the mashed avocado mixture in shallow soup bowls.

5. 5

   Ladle the hot chicken broth around avocado in the soup bowls. Sprinkle each serving with the chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.