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Source: Fabulous Food Associations

California Avocado Poblano Soup
Serve this spicy soup in bowls with crunchy bread,
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Serves: 12
Prep Time: 15 minutes
Cook Time: 1 hour and 5 minutes
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1 tablespoon tomato, finely diced
1 tablespoon green onion, thinly sliced
2 tablespoon lime juice, + 1 teaspoon, fresh, divided
2 (about 1 pound) avocados, peeled and seeded
1 1/2 cups white onion, chopped
1-1/4 cups yellow bell pepper, chopped
1/2 cup poblano chile pepper, chopped
1- 1/2 tablespoon garlic, chopped
1 teaspoon Crisco® Vegetable Oil
1/2 cup dry white wine
1 quart water
1 teaspoon cumin, ground
1/2 teaspoon chili powder
1/4 teaspoon white pepper
3/4 teaspoon salt
6 sprigs cilantro
2 tablespoons Queso Fresco, crumbled
tortilla chips, crumbled, for garnish

To make garnish, mix tomato, green onion, 1 teaspoon lime juice, and a large pinch of salt; reserve.

To make soup, dice avocado.

Mix with remaining 2 tablespoons lime juice; reserve.

Saute onion, peppers, and garlic in oil over high heat until lightly browned, about 5 minutes.

Deglaze pan with wine; reduce by half.

Add water or stock, cumin, chile powder, pepper, and salt.

Simmer, covered, 1 hour.

Puree mixture with reserved avocado mixture and cilantro sprigs; thin to desired consistency with additional water or stock. Add additional salt, if necessary.

Serve hot soup garnished with 1 teaspoon cheese, 1 teaspoon reserved tomato mixture, and a few broken tortilla chips.

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