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Chicken-Avocado Soup Topped with Crabmeat

Chicken-Avocado Soup Topped with Crabmeat

Chicken-Avocado Soup Topped with Crabmeat

Chicken-Avocado Soup Topped with Crabmeat
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Chicken-Avocado Soup Topped with Crabmeat
Ingredients
  • 1 lb. jumbo lump crabmeat, drained and picked, have a room temperature
  • 3 T. minced garlic
  • 2 jalapeno peppers, seeded, minced
  • 2 large ripe avocados, pit and skin removed
  • 2 T. fresh lime juice
  • Tabasco to taste
  • 3 ½ c. water
  • Salt, red/black pepper
  • Olive oil
  • 1 Vidalia onion, chopped
  • 3 c. chicken broth or stock
  • 1 lb. cooked boneless, skinless chicken tenders, cut into bite-size pieces
Instructions
  1. In processor or blender, combine garlic, jalapenos, avocados, lime juice, 1 ½ c. water, Tabasco, salt and pepper to taste. Puree until smooth.
  2. In a pot, add about 2 T. of olive oil and put over moderate heat.
  3. Add onion and cook until tender.
  4. Add broth and 2 c. of water and about 2 t. salt.
  5. Let this simmer.
  6. You need to cook your chicken pieces. You can buy them already cooked or you can season them and bake in a 350 oven until done or pan saute them.
  7. Take the chicken pieces and place in the broth. Heat for about 5 minutes.
  8. Add the avocado puree. Heat through. Taste for seasoning.
  9. When ready to serve, ladle into bowls and top with crabmeat.
Notes
*****If you prefer the crabmeat to be hot, gently fold in the crabmeat with the avocado puree and heat through.
Shrimp or crawfish can also be used.
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