Category: Soups

Serves: 4

Ingredients

• 2 ripe avocados, divided
• 1 1/2 cups water
• 1/2 cup fresh orange juice
• 1 tsp honey
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1/4 tsp ground red pepper (option)
• 12 oz skinless,boneless chicken breast
• 1 tsp olive oil
• 1 small garlic clove, cut in half
• 1 1/2 cups fresh corn kernels (about 3 ears)
• 1 cup chopped red bell pepper
• 1/3 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 4 lime wedges

Directions

1. Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper, and red pepper,if desired;blend until smooth. Place in freezer to chill while chicken cooks.
2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 tsp salt and 1/4 tsp black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand for 10 minutes; cut or shred into bite sized pieces.
3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.

Nutrition Facts

Calories 359, Fat 17.9g, Protein 24.5g, Carbohydrates 30g, Fiber 9.7g, Cholesterol 49mg, Iron 2mg, Sodium 558mg, Calcium 39mg