Smoky Avocado Soup

This rich and creamy soup can be a starter for a Tex-Mex party or part of a lunch menu served with a fruit salad and some warmed flour tortillas.

Serves: 6Hands-on: 10 minutesTotal: 2 hours 10 minutesDifficulty: Easy

Serves: 6


  • 3 ripe Haas avocados
  • 3 Tbsp. lemon juice
  • 3 cups chicken broth
  • 1 package (3 oz.) cream cheese, softened
  • 1⁄2 cup plain yogurt
  • 1⁄2 cup heavy cream
  • 1⁄8 tsp. cayenne pepper
  • 1⁄2 tsp. salt
  • 1 chipotle pepper in adobo sauce
  • 1 Tbsp. lime juice
  • 1⁄2 cup chunky salsa
  • 1 Tbsp. avocado oil or olive oil


  • Slice avocados and remove the pit. Scoop out the flesh and place in blender container or food processor. Sprinkle with 2 tablespoons lemon juice. Add 1⁄2 cup chicken broth and cream cheese; cover and blend or process until smooth.
  • Add remaining chicken broth, yogurt, cream, cayenne pepper, salt, and chipotle pepper and blend or process until smooth. Cover and chill in refrigerator for 2 hours.
  • Before serving, garnish with salsa and drizzle with oil.