Avocado-Corn Chowder with Grilled Chicken

(from elchallis’s recipe box)

359 calories, 17.9g fat, 2.7g sat, 11.2g mono, 2.6g poly, 24.5g protein, 30g carbs, 9.7g fiber

Serves 4 people

Categories: Chicken, Entree, Soup

Ingredients

  • 2 ripe avocados, divided
  • 1.5 cups water
  • 1/2 cup fresh orange juice
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 12 ounces chicken breast
  • 1 teaspoon olive oil
  • 1 small garlic clove
  • 1.5 cups fresh corn kernels
  • 1 cup chopped red bell pepper
  • 1/3 cup chopped green onion
  • 1/4 cup chopped fresh cilantro
  • 4 lime wedges

Directions

  1. Peel and coarsely chop 1 avocado; place in blender. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, ad red pepper. Blend until smooth. Place in freezer to chill.

  2. Cook chicken and shred into bite-sized pieces.

  3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled puree. Top with chicken and cilantro and serve with lime wedges.

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