Jalapeno and Cilantro Avocado Soup

This creamy "hot" soup contains diced avocado, tomatoes with green chilies, and jalapeno peppers, and is seasoned also with cilantro & garlic.

Ingredients:

• 3 Tbsp olive oil
• 1/2 of an onion, diced
• 3 jalapenos, seeded & diced
• 2 avocados, peeled & diced
• 1 can of Rotel Diced Tomatoes with green chilies, undrained
• 16 oz of half & half or light cream
• 8 oz of heavy whipping cream
• 2 beef, chicken or vegetable bouillon cubes, crushed
• 2 Tbsp of minced garlic
• Juice of 1 lime (about 2 Tbsp)
• 1 tsp of chipotle chili powder
• Garlic salt to taste
• Black pepper to Taste
• White pepper to Taste
• 1/2 bunch of cilantro, chopped
• Tortilla chips
• Shredded jack cheese

Directions:

Heat Oil and saute onion and jalapenos until soft. Add diced Avocado and Rotel with juices; bring to a simmer. Add all remaining ingredients EXCEPT Cilantro. Simmer, uncovered, until soup reduces and thickens. Adjust seasonings to taste, and add Cilantro. Top soup in bowls with crumbled Tortilla Chips and shredded Jack Cheese.

Number of Servings: 6