Reviewed: Sep. 6, 2006

BURN BABY BURN!! Use half the amount of jalapenos, if you want to keep your lips! Other than that it is sooo tasty! The crispy tortillas are the best idea ever!

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Amanda Rae

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Reviewed: Aug. 11, 2006

This was a tasty soup. I did make a few changes to it. I added carrots and corn and that added some nice color and my husband said that fit in wonderfully. I think next time i will use a little bit less lime. I tried cooking the tortillas as sugested and I found I did not care for it. It heated up the alread hot house and I forgot about one batch and burned them. When I cook tortillas I microwave them for about 30 seconds. It helps them crisp up a lot faster. Then I put them on the stove med-hi heat and cook them both sides until they are done. It is easier if they are cut into triangles. Even though this wasn't what I was expecting from avocado soup, I will make it agian!

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gooberette

Cooking Level: Intermediate

Home Town: Brigham City, Utah, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Aug. 4, 2006

I made this recipe just as directed. It was delicious. Especially right off the fire. Spicy for the kids but a unique alternative recipe for grown folks. Sure you could thicken it if you want. To do so, I would use a butter/flour roux heated but unbrowned as my first guess. ¡Muy sabrosa!

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DSLAUGH

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: May 10, 2006

This soup was pretty good, though be sure to serve it with something hearty, as it's not very filling. From the title, we thought it would be an avocado based soup, but it isn't. It was served because our 2 dinner guests gave us a list of 8 or 9 food restrictions, and this was the recipe that was left. It was actually pretty good.

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Jessica Arena

Cooking Level: Intermediate

Home Town: Woodinville, Washington, USA

Living In: New York, New York, USA

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Reviewed: Mar. 23, 2006

This soup is unbelievable. When I made it for a friend, she suggested I quit my job and open a soup shop! The lime (and all those jalapenos!) really makes it. I cannot wait to make it again!

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palewinterwind

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 3, 2006

I used frozen chicken breasts, minced garlic and canned jalapenos and still this came out delicious. It had just enough spice and is surprisingly very filling. I might add another avocado next time, just for my liking.

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srmcin

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: May 20, 2005

I LOVED this soup...although I was the only one in the family that felt that way. Followed the recipe exactly and was happy that my soupless dh and kids didn't have seconds, because it was all mine! :-) The lime and cilantro were a great flavor combo.

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JEANSB

Cooking Level: Intermediate

Home Town: Ripley, West Virginia, USA

Living In: Germantown, Maryland, USA

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Reviewed: May 17, 2005

This was a pretty good soup, and it was easy and quick to make. I added a little more lime juice and a few dashes of chipotle sauce (like Tabasco or Bufalo chipotle sauces) for my taste.

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MAJORSKY

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Sacramento, California, USA

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Reviewed: May 9, 2005

This soup was ok, but it didn't have any flavors that wowed me. Beware: if you don't like spicy this is not for you! My mouth burned for a long time after. Omit some or all of the jalapenos if you like less spicy foods.

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killerbroccoli

Cooking Level: Expert

Home Town: Corte Madera, California, USA

Living In: San Rafael, California, USA

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Reviewed: May 7, 2005

I was the hit this past Cinco de Mayo when I served this soup for lunch! I also topped it off with a little Cheddar cheese. Good stuff!!

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JINX13

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Reviewed: Apr. 13, 2005

This was a good soup overall. I really liked the lime flavor that dominated. The soup was just too watery though, but I'm not a fan of broth only soups. Maybe adding some cream or something to it. I did blend a portion of the soup, but it was still just too liquidy.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 11, 2005

I really like this recipe. No one else at my house would try it, though. Anyway, the second time I made this I used 2 avocados (I LOVE avocado) pureed them -(I liked the creamy texture), and used pre-packaged fajita chicken strips for easier preparation. I also used corn chips both times. I adjusted the seasoning a little (Tony Chachere's), just to kick it up a notch because of the extra avocado. YUM!! Definitely a new comfort food for me! FOLLOW-UP: You might not want to use chicken buillion cubes for the broth. I tried that when out of canned broth and it is WAY too salty.

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Beeje

Cooking Level: Expert

Living In: Ruston, Louisiana, USA

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Reviewed: Mar. 28, 2005

Next time I would use less onion. The jalapenos I had were very large, so I only used two.

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SEJENT

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Reviewed: Mar. 22, 2005

Very good. Needed more flavor I think. I didn't have lime on hand. But I did add some sour cream and a little Franks Red Hot Sauce w/ Lime, and it improved it a lot. I took out 1/3 of the soup and blended it with the sour cream then added it back in to give it a creamy and chunky texture. But very good and I will make it again

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Sunkist

Cooking Level: Expert

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Reviewed: Mar. 13, 2005

Wasn't as exciting as I expected. Although it's most likely due to my adjusting the flavors to suit our needs (lemon instead of lime juice, no jalepenos, no cilantro). It was edible, just not our favorite.

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Michelle H.

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 5, 2005

Wow, this was great. Thanks for posting it. I added shredded mozzarella and used tortilla chips instead of corn tortillas.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 22, 2005

This is my absolute favorite soup recipe ever! Exactly as written. We have made it several times now and I love the layers of flavor. I do seed and devein the jalepeno so my children can handle it, but this is a fantastic recipe! Definitely a family favorite and often requested. Thank you so much, Michelle.

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Allison

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 4, 2005

Tasty, although I felt it was missing a little something. I tend to like my soups a bit chunkier. Maybe next time I will add more veggies.

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AIMEEWOZ

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Santa Barbara, California, USA

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Reviewed: Dec. 16, 2004

Wow, this soup was super yummy. My husband and I both loved it - we might cut back just a touch on the lime next time, but not much. It really does give a good flavor! And it's a nice, quick recipe, so that's really helpful on a busy night :)

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MELS MARTINEZ

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Reviewed: Dec. 9, 2004

Great recipe! I have made it twice now. The first time I used the exact ingredients and blended in some extra avocado. Last night, I didn't have all the fresh ingredients on hand, so I improvised, and I think it turned out even better! Instead of fresh tomatoes and jalepenos, I used a can of RoTel tomatoes and chiles with juice. I also used bottled lime juice, and cut back on the amount just a bit. I did not blend in any avocado, just left the chunks, and we liked the broth better that way. We also used plain tortilla chips instead of browning the corn tortillas. It was a bit spicy for my four year old, so I mixed some sour cream into hers, and it was perfect. This has become a family favorite, thanks!

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