Ingredients
¼ cup chopped green bell pepper or green chile such as anaheim or poblano
1 - 15-ounce jar green enchilada sauce (mild or medium)
2 large ripe avocados, chopped
3 to 4 cups chicken or vegetable stock
Juice of ½ large lime (or to taste)
Chopped fresh avocado, tomato, chives and/or cilantro sprigs for garnish
Directions
1In a large 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.
2Stir in the enchilada sauce, avocados, and 3 cups of the stock.
3Puree in batches in a high-speed blender or food processor until smooth.
4Return to the pot and heat gently.
5If you would like the soup a little thinner, add additional stock or water.
6Season with lime juice, cilantro, salt, and pepper.
7Serve hot, garnished with chopped avocado, tomato, and cilantro.
8Serve with lime wedges and hot sauce.
Juicy Tip:
- Hands down my favorite store-bought broth is by Imagine Food's. I get the chicken broth and I find it to be the most flavorful. You can also use Pacific Food's Chicken Broth.