Spicy avocado soup is a creamy green bowl you can sip warm or chilled. Five ripe avocados blend into a silky base brightened with lime, while jalapeño and canned green chili bring the slow-building heat. It's ready in about half an hour and tastes far more indulgent than it has any right to.
Spicy Avocado Soup
This smooth, green Spicy Avocado Soup is a creamy delight that can be sipped warmed or chilled. The green chilies in this recipe are what add the spice; they are an amazing, subtle ingredient used often in Mexican cuisine to help turn up the heat! The lime green color of the peppers blends nicely with the avocado in this recipe. Note: Choose ripe avocados when making this Paleo dish to get the best taste and consistency.
Serves 3–4
1 tablespoon (15 ml) olive oil
1 medium onion, chopped
1–2 jalapeños, seeded and chopped
1 tablespoon minced garlic
1⁄2 cup (480 ml) lime juice
1 canned green chili, chopped
1 (28-ounce) container vegetable broth
5 ripe avocados, pitted, peeled, and chopped
- In a large stock pot, heat olive oil over medium-high heat. Add chopped onion and sauté for 5–6 minutes. Add chopped jalapeño and garlic and sauté for an additional 5–6 minutes. Add lime juice and green chili pepper and turn heat up to high. Stir ingredients.
- Add broth and bring to a boil. Turn off heat to cool broth slightly. Add avocado chunks once cooled, and blend with an immersion blender until smooth.
- Turn heat up to medium and simmer until warmed through (about 10 minutes). Serve warm.
Pro Tips
- Choose properly ripe avocados — they're the entire body of the soup, and firm ones will never blend to that smooth, creamy consistency.
- Cool the broth slightly before adding the avocado chunks; blending avocado into boiling liquid turns it bitter and dulls the green color.
- The green chilis are the main source of heat, with the seeded jalapeño behind them — add a second jalapeño only if you want a serious kick.
- It works warm or cold, but if serving chilled, press cling film onto the surface and serve within a day to keep it from browning.
Frequently Asked Questions
Can I make spicy avocado soup ahead of time?
It's best within a day. Make it up to 24 hours ahead, press cling film directly onto the surface, and refrigerate to stop the avocado from browning.
Is this soup served hot or cold?
Both work beautifully. Warm it gently — never boil it — or chill it thoroughly for a refreshing cold soup in summer.
How spicy is it?
The heat is subtle and green, coming mostly from the canned green chili. Seeding the jalapeños keeps it family-friendly; leave some seeds in for more fire.
What can I serve with it?
A crisp salad alongside makes a light lunch, or serve it in small cups as a starter before grilled chicken or fish.
Recipe Card
Ingredients
Method
- In a large stock pot, heat olive oil over medium-high heat.
- Add chopped onion and sauté for 5–6 minutes.
- Add chopped jalapeño and garlic and sauté for an additional 5–6 minutes.
- Add lime juice and green chili pepper and turn heat up to high.
- Stir ingredients.
- Add broth and bring to a boil.
- Turn off heat to cool broth slightly.
- Add avocado chunks once cooled, and blend with an immersion blender until smooth.
- Turn heat up to medium and simmer until warmed through (about 10 minutes).
- Serve warm.
