Directions:
- Peel and mash the avocado. Place the avocado, chicken stock, lime juice, cilantro, and sherry into a food processor. Puree until smooth, season with salt and pepper. Refrigerate for 1 hour. For the salsa. In a bowl combine the corn, black beans, peppers, garlic, olive oil, and lime juice. Season to taste with salt and pepper. Serve the soup in chilled cups topped with the salsa and fresh cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.24 Kcal (1529 kJ) | ||
| Calories from fat | 208.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.21g | 36% | |
|---|---|---|---|
| Cholesterol | 17.26mg | 6% | |
| Sodium | 373.07mg | 16% | |
| Potassium | 961.07mg | 20% | |
| Total Carbs | 33.84g | 11% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 9.51g | 38% | |
| Protein | 12.32g | 25% | |
| Vitamin C | 34.2mg | 57% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.3mg | 24% | |
| Calcium | 79.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 77.29 Kcal (324 kJ) | ||
| Calories from fat | 44.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 36% | |
|---|---|---|---|
| Cholesterol | 3.65mg | 6% | |
| Sodium | 78.95mg | 16% | |
| Potassium | 203.38mg | 20% | |
| Total Carbs | 7.16g | 11% | |
| Sugars | 1.52g | 29% | |
| Dietary Fiber | 2.01g | 38% | |
| Protein | 2.61g | 25% | |
| Vitamin C | 7.2mg | 57% | |
| Iron | 0.9mg | 24% | |
| Calcium | 16.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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