Avocado Soup

Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Serves: 8


1/4 cup olive oil
1 yellow onion, diced
1 cup sweet corn, fresh or frozen
4 cups chicken broth
2 large avocados, peeled and pitted
1 jalapeno, diced
2 teaspoons fresh cilantro, chopped
Salt to taste
1 Roma tomato, diced
2 tablespoons chopped green onions
4 tablespoons sour cream


In a medium saucepan, heat olive oil over medium-low heat. Add onion. Cook until onion is translucent.

Add corn and chicken broth. Bring to a simmer and cook for 10 minutes.

Transfer soup to a blender. Add avocado, jalapeno and cilantro. Puree until smooth.

Salt to taste. Garnish with cilantro, tomatoes, green onions and sour cream.

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