Creamy Jalapeno Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 Tbsp olive oil
1/2 medium onion, chopped (about 1/4 cup)
8 cups (64 oz) chicken stock
3 cups fresh cilantro, chopped, plus some for garnish
4 oz water
3 avocados, 1-inch dice
2 jalapeno peppers, chopped and seeded
1 serrano pepper, chopped and seeded
Juice and zest of one lime
1 Tbsp cumin
Salt and pepper to taste
8 oz nonfat Greek yogurt
Instructions:
In the bottom of a soup pot, heat oil over medium heat. Add chopped onion and continue to cook until soft (about 8 min). Add chicken stock. Place cilantro (stalks and leaves) into blender with water. Purée. Pour cilantro into strainer to capture liquid. Squeeze out whatever liquid you can. Pour liquid into chicken stock. Add avocados, peppers, lime, and cumin. Bring to a boil. Reduce heat and simmer for 30 min.
Blend with an immersion blender until smooth. Add yogurt and stir until well mixed. Serve warm.
From todaysnest.com