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Spicy Broth with Avocado





Yields
Makes about 1 quart; 4 servings

 1 or 2 fresh jalapeño chilies (about 3/4 oz. each)
 1 quart fat-skimmed chicken or vegetable broth
 2 strips (1/2 by 3 in.) lime peel (green part only)
 1 firm-ripe avocado (3/4 lb.)
 2/3 cup diced Roma tomatoes (optional)
 2 tablespoons lime juice
 2 tablespoons fresh cilantro leaves
  Salt
Step 1
1

Rinse chilies and cut in half lengthwise. Place 2 chili halves, broth, and lime peel in a 3- to 4-quart pan over high heat; bring to a boil, cover, reduce heat to low, and simmer 5 minutes. Taste broth and, if desired, add more chili and simmer, covered, 5 minutes longer.

Step 2
2

Meanwhile, pit and peel avocado. Cut lengthwise into thin slices or into 1/2-inch cubes. Arrange equal portions of avocado and tomatoes in each of 4 wide, shallow bowls.

Step 3
3

With a slotted spoon, lift chili and lime peel from broth and discard. Stir lime juice into broth. Gently ladle broth around avocado and tomatoes in bowls. Sprinkle with cilantro leaves. Add salt to taste.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories142
% Daily Value *
Total Fat 9.8g13%

Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 83mg4%
Total Carbohydrate 6g3%

Dietary Fiber 1.4g5%
Protein 9.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.