When she isn’t training for her half marathon or glamming it up, Wiggs seems to be in the kitchen; cooking, baking, and educating her readers on socially important culinary matters, like how to pronounce ‘gougeres’.
Her recent creation, ‘Chicken, Avocado, and Lime Soup’, grabbed my interest -and- included a baked element, so it was immediately added to the dinner lineup. The soup is magical, has contributed to her pending world fame, and is presently featured at ‘What’s For Dinner?’
White Bean, Avocado, and Lime Soup
Courtesy of Wiggs (at I am the Beholder)
*Hacked for vegetarians!
- 6 small corn tortillas, cut into strips
- 1 tablespoon of canola oil
- 1 tablespoon of olive oil
- 1 large onion
- 1 teaspoon of sugar
- 2 garlic cloves, minced
- 2 tablespoons of butter
- ½ cup of white wine (or vegetable stock)
- 1 15 oz can of cooked white beans, drained and rinsed
- 1/2 tablespoon of cumin
- 1/2 teaspoon of paprika
- 2 teaspoons of Mexican oregano
- 1 14.5 oz can of diced tomatoes (with green chilies for extra oomph)
- 3 1/2 cups of vegetable stock
- Fresh lime juice to taste—I used half a lime in the soup + half a lime for garnish
- Salt & pepper to taste
- 1 avocado sliced and/or chopped
- ½ bunch of green onions, chopped
- Worth considering: Cilantro, queso fresco, crema, lime zest
Preheat the oven to 400F. Oil a cookie sheet and spread tortilla strips evenly across the pan. Brush with canola oil and top with sea salt. Bake for about 8-12 minutes, watching carefully, and take out when slightly browned and crispy. Set aside.
Heat the olive oil in a saucepan over medium heat, add onion and cook for about 5 minutes. Next add the sugar and keep cooking until onion turns pale yellow and start to caramelize slightly. Add butter and garlic, cooking until butter is melted. Then add white beans and spices, cooking for another few minutes. Deglaze the pan with the white wine, add the tomatoes, and simmer for 5 more minutes. Finally, add the vegetable stock and bring to a boil. Lower heat, and let simmer for as long as you can muster (ideally, 15-30 minutes). Lastly add the lime juice and let it fizz (it won’t actually fizz, so don’t be disappointed). Remove from heat and serve it up, garnishing generously with all the fixings. Serves 2-4, depending on how hungry you are.
Now, give thanks and visit Wiggs, telling her how amazing her invention is, even if it has been a bit mutated by me. For the complete, unadulterated version, brimming with step-by-step pictures and overflowing with wit, click here.
Holy moly! Dude, you made it so much better than I did! I’ve been thinking about trying to make it vegetarian because I can’t STAND touching or handling meat. And then once it’s cooked, I remember what it was like when it was raw, and I eat around it. Kind of a lose-lose situation if you ask me.
Thanks for the shout-out! I’m totes humbled by how much more awesome you made my soup.
It’s a fine recipe you came up with, I am glad I found it! It has definitely been added to the meal rotation around here. I’m looking forward to trying your latest salad recipe, it looks delish.
Thanks for the pingback! I’ll be reading your site now…it’s fantastic!
Awesome, I am a fan of your site as well!
[...] this, but I couldn’t keep my trap shut. The lovely Jenn, mastermind behind Cinnamon Quill, made my Chicken, Avocado, and Lime soup. Except it’s vegetarian. And amazing. And wayyyy better than [...]
That looks delicious. Wonderful photo.
Wow–this sounds (and looks!) just fantastic. I adore avocado but would never think to add chunks to soup. And yay Wiggs!
Thanks so much for your comment on my blog as well! And glad you like the tarts. I love the focus of your recipes–am off to go explore the archives!
This is a beautiful site! And thanks for your comment at ChoosingRaw. Let me know if I can help you with your food diary project!! xo
SO good! I made this for dinner last night and, oh my, this was excellent! Thanks for the vegetarian variation of Wiggs’ recipe!
So very glad you liked it!
[...] May 8, 2009 at 4:07 am · Filed under Tastespotting ·Tagged avacado, lime, veggie broth, white bean From: The Cinnamon Quill [...]
This was absolutely delicious. I think one of the best soups I’ve ever had. Seriously. The avocado in the soup was exquisite. I added fresh chopped cilantro right before serving, which I think was an essential component to the overall flavor.
I am so delighted that you liked it! I know; isn’t avocado in soup like the most brilliant thing ever? If it wouldn’t have been for Wiggs I would have never thought of it. I think the cilantro would be awesome! Thanks for the comment!