INGREDIENTS
3 Tbsp extra-virgin olive oil
1 small white onion, diced
2 serrano chiles, stemmed, seeded, and chopped
3 cloves garlic, chopped
4 firm-ripe avocados, halved and pitted
4 cups no-sugar-added chicken broth
1/3 cup plus 2 Tbsp fresh lime juice
1/3 cup chopped fresh cilantro
1 cup water
1 tsp kosher salt
1 tsp freshly ground black pepper
2 tsp ground cumin
1/2 cup pumpkin seeds
1/8 tsp ancho chili powder
1/2 cup Mexican crema
Minced seeded jalapeño, optional
HOW TO MAKE IT
1. In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add onion, serrano chiles, and garlic; cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Set aside.
2. Scoop the avocado flesh into a large bowl; mash. Add the sauteed onion mixture, broth, 1/3 cup of the lime juice, the cilantro, water, salt, black pepper, and cumin. Transfer the mixture to a food processor; blend until smooth. Pour through a fine-mesh strainer into a large bowl. Cover and chill at least 20 minutes.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the pumpkin seeds and cook until they begin to pop and are slightly toasted, about 3 minutes. Add the remaining 2 tablespoons lime juice and the chili powder. Cook and stir until the lime juice has completely evaporated. Let cool.
4. To serve, divide the soup among 6 bowls. Drizzle with crema and top with pumpkin seeds. Garnish with minced jalapeño, if using.
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