Prep: 5 Mins Cook: 25 Mins

Avocado Soup With Diced Green Chiles


1 Tbsp. vegetable oil
1 medium yellow onion, minced
2 garlic cloves, minced
8 cups chicken broth
1 package (1 oz.) ORTEGA Guacamole Seasoning Mix
4 boneless, skinless chicken breast halves (about 1 1/4 lb.)
2 ripe avocados, diced
3 Tbsp. chopped fresh cilantro
1 can (4 oz.) ORTEGA Diced Green Chiles
1 jar (16 oz.) ORTEGA Salsa (any variety)
ORTEGA Hard Taco Shells (any variety)


1. Heat vegetable oil in a large saucepot over medium heat and cook onion and garlic for 2 to 3 minutes, stirring several times, or just until softened. Add chicken stock, guacamole seasoning mix, and chicken.
2. Bring to a boil over high heat. Reduce heat to low and simmer gently for 15 to 20 minutes or until chicken is cooked through and onions are tender. Remove chicken and cut into bite-size pieces.
3. Return chicken to the pot and add avocado, cilantro and diced green chiles. Cook for 2 to 3 minutes or until heated through. Ladle into bowls and top with salsa. Crumble a taco shell over each serving, and serve with additional broken shells for dipping.

Makes 4 servings.
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