Recipe by 1PugMom2

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Ingredients Nutrition


  1. Peel the avocado and set aside several thin slices for garnish.
  2. Chop the rest of the avocado and place in a blender along with 1/2 cup of the chicken broth, cream or half-and-half, sherry, chile, garlic, onion, salt, and black pepper.
  3. Blend until smooth and drizzle in the remaining chicken stock.
  4. If serving cold, chill the soup for an hour in the refrigerator. If serving hot, slowly heat on the stove top.
  5. To serve, divide into two bowls and garnish with the avocado slices and sour cream, if desired.

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