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Ingredients1 h 15 m servings 281 cals
Original recipe yields 6 servings
- Combine avocado, chicken stock, heavy cream, jalapeno pepper, lime juice, tequila, salt, and pepper in a blender; blend until smooth. Pour into a container, cover, and refrigerate for at least 1 hour.
- Stir in tomatoes and fresh cilantro before serving.
- Cook's Note:
- If the soup is too thick, you can add more chicken stock.
Per Serving: 281 calories; 26.1 g fat; 10.1 g carbohydrates; 2.8 g protein; 54 mg cholesterol; 163 mg sodium. Full nutrition
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