The soup was very good; but I increased the spices and used one half of a small red onion. The only trouble I had was that when I poured the broth into the food processor, it leaked out because I had not yet processed anything. I then used the processor to mix the avocado and everything else with a small amount of broth and poured the mixture into the blender and added the rest of the chicken broth. P.S. I found that 3.5 cups of broth likely would have made it too thin (I guess it was fortunate that some of the broth leaked out) and would advise using one can of broth and then figuring out how much more broth to add to a consistency that is pleasing.
This is delicious! I tripled the fresh cilantro, and subbed two cans of drained Rotel Mexican Style lime juice and cilantro diced tomatoes. I added low salt chicken broth a bit at a time to get the right consistency. The last final touch, a few pinches of Tajin Clásico Seasoning with Lime. Not much, because the recipe already calls for lime.
This was great! I served it with corn chips because I couldn't imagine eating a full serving without anything to compliment it. It did have a nice flavor and I will make it again.
Get the recipe here >> Avocado Cilantro Crema Recipe @ turningclockback.com
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