Guacamole Soup With Chicken Salsa
|Lime juice||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Chicken broth||4 Cup (64 tbs)|
|Half and half/Light cream||3 Cup (48 tbs)|
|Ground white pepper||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Bottled chunky salsa||1⁄2 Cup (8 tbs)|
|Diced cooked chicken||2 Cup (32 tbs)|
1. In a food processor, puree avocado with lime juice and lemon juice. Add broth, half-and-half, white pepper, and cumin. Puree until smooth and creamy. Season with salt to taste. Cover and refrigerate until well chilled, about 2 hours.
2. Stir together salsa and chicken. Ladle cold soup into 6 shallow bowls. Top each with about 1/2 cup chicken salsa.