I swear, every single recipe I’ve come across in the past week has included avocado. I am somewhat blaming one of my coworkers, who manages to consume at least 1/2 an avocado a day, every day. So this recipe choice is very much influenced by her avocado obsession. My CSA share’s inclusion of corn this week made this a must try. I adapted this from Cooking Light‘s August Issue.
Ingredients:
2 ripe avocados, divided
1 1/2 cups water
The juice of 1 lemon
The juice of 2 limes
1 teaspoon honey
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
A pinch of ground red pepper
1/4 rotisserie chicken, shredded
Corn kernels from 3 ears of corn (or 1.5 cups of defrosted corn kernels)
1 red bell pepper, chopped
1/3 cup chopped scallions
1/4 cup chopped fresh cilantro
Peel and chop 1 avocado and put into a blender.
Add the water, lemon and lime juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and pinch of red pepper. (Add more red pepper if desired) Blend until smooth.
Place in the freezer for 15 minutes. During this time, chop your red bell pepper, scallions, and cilantro, and peel and dice your remaining avocado. Shred the chicken as finely as you choose.
Combine the diced avocado, bell pepper, corn and scallions and pour the avocado puree over the mixture. Mix to combine. Spoon into four bowls and top with chicken and cilantro.
This meal is too easy to not try. Using frozen corn kernels and rotisserie chicken makes this a 20 minute meal. I made this the night before in the hopes of having it for lunch the next day. I was a bit worried that it might oxidize overnight and turn an unappealing color, but the citrus from the lemon and lime kept that from happening. The original recipe uses orange juice instead, but that didn’t sound all that appealing to me. I also substituted rotisserie chicken for grilling my own chicken because I had bought 1/2 a rotisserie chicken to make another dish from Cooking Light also.
I loved that the citrus came through in the dish, but could have used a bit more red pepper flakes. This is a very chunky chowder, which makes it feel like a real meal versus a too smooth soup. My coworker even tried a bite, and she approved. I will be making this for lunch again in the near future!
I saw this in Cooking Light and marked it to try! Glad it is a winner!
I saw this in Cooking Light as well and have been wanting to try it, looks great! 🙂
Nice and its enough for me for a night meal. Must been a flavorful one and I can’t resist the avocados inside. Its really pricy for me over here.
What a GREAT recipe! I love, Love, LOVE avocado anything….I can’t imagine a better lunch a small bowl with a grilled cheese….
I saw it in Cooking Light as well… Their ceviche in that section inspired one I recently made. Your soup looks amazing!!! Now I’m totally trying it.
Cooking Light has had some winners lately… this looks fantastic!
ROTISSERIE CHICKEN RECIPES… Love em all!