CrockPot Creamy Avocado Chipotle Soup

Day 75.

Green soup! St. Patrick's is Monday, and if corned beef and cabbage aren't your favorite, this soup would be a great alternative for your table. It would pair perfectly with pitcher of green beer. Or a margarita.

The Ingredients.

--4 ripe avocados

--1 T lime juice

--1 T fresh cilantro leaves

--1 cup fat free sour cream (or full-of-fat; your choice)

--1/2 t kosher salt

--1/2 t -1 t chipotle chili powder
--1/2 t smoked paprika

--4 cups chicken broth

--3/4 of a yellow onion

The Directions.

--dice onion

--put into the crockpot and cover with the broth

--cook on low 8 hours, or on high for 4-6. The onion should be well-cooked before adding other ingredients.

1 hour before eating:

blend avocado, sour cream, lime juice, chipotle powder, cilantro leaves and salt in a food processor or blender

stir avocado mixture into the crockpot. It will be a bit lumpy until everything melts together--don't worry.

Heat on low for another hour, or on high for 30-40 minutes.

Taste. I needed to add more chipotle powder and salt.

Ladle into 4 bowls, garnish with a dollop of sourcream (full-fat would definitely be better here) and a few cilantro leaves.

The Verdict.

This was a pleasant, creamy soup. It was not knock-your-socks-off fabulous the way I wanted it to be.

I think I was scared to go crazy with the chipotle, so I under-seasoned. I'd recommend tasting with a clean palate (what does that mean? I should have stopped eating chips and salsa?) and adjusting the seasoning accordingly.

I had the leftovers for lunch the next day, and it was smooth and tasty.

I didn't even try to offer it to the kids.

Or? You could always Eat corned beef.