Prep. time: 10 minutes
Cooking time: 20 minutes
Special equipment: Food processor
- 1 tbsp. olive oil, or enough to coat the bottom of a medium pot
- 1 medium onion, chopped
- 1-2 cloves garlic, minced
- 8 small or 4 large avocados, peeled, pitted, and cut into small cubes
- Approx. 3 cups chicken broth
- 2 tbsp. lime juice, or more to taste
- 1 tbsp. ground coriander, or more to taste
- 1/2 cup sour cream
- 1 tbsp. adobo seasoning, or more to taste
Mix the sour cream and adobo seasoning together with a spoon and set aside. Heat the olive oil over medium heat in a medium (about 6 quarts) pot, then add in the onion and cook until slightly tender and slightly translucent. Add the garlic and cook for about a minute, then add the chicken broth, lime juice, ground coriander, and avocado and bring the mixture to a boil, stirring occasionally. Pour half of the mixture into a food processor and blend until smooth, then pour into a separate bowl. Pour the second half of the mixture into the food processor and blend until smooth. Pour all of the blended mixture back into the pot used for cooking and cook over medium heat until bubbling just slightly and hot all the way through. Serve in bowls with a dollop of the sour cream-adobo mixture and a sprinkling of adobo on top.
This soup is incredibly creamy, velvety, and rich, with hints of lime and coriander that add a subtle pop of flavor. The adobo seasoning, which is made with cumin, Mexican oregano, and a few other herbs and spices, adds a kick of heat and a savory earthiness to the cool sour cream, which is delicious swirled into the soup. This would be the perfect start to a Mexican-themed meal and it could easily be turned into a light, creamy dip for a side quesadillas or fried tortilla strips.