Ingredients
Avocado Poblano Soup
2 lb  Avocados, diced
2.5 oz  Key Lime Juice, divided
1 lb  White onion, chopped
12 oz  Yellow bell peppers, chopped
6 oz  Poblano chile pepper, chopped
1 oz  Garlic, chopped
2 tsp  Vegetable oil
8 oz  Dry white wine
2 qt  Chicken stock, see below
2 tsp  Cumin, ground
1 tsp  Chili powder
1/2 tsp  White pepper
1 1/2 tbsp Hacomat
12 ea  Cilantro, springs
2 tbsp  Tomato, finely diced
2 tbsp  Green onion, thinly sliced
Queso Fresco, crumbled, for garnish
Corn tortillas strips, deep-fried, for garnish

Chicken Stock
1 oz  Chicken base
2 qt  Water

Preparation
Avocado Pablano Soup
Mix avocado with key lime juice; reserve. In large heavysoup pot over high flame, sauté onion, peppers and garlicin oil until lightly browned, about 5 minutes. Deglaze panwith wine; reduce by half. Add chicken stock. Adjustseasonings with Hacomat, if necessary; reserve. Mixtomato and green onion for garnish.

Chicken Base
Dissolve chicken base in boiling water and stir.

Setting
Serve 1 cup hot soup garnish with 1 teaspoon cheese,1 teaspoon reserved tomato mixture and a few fried tortilla strips.

Specialty Ingredients
#90095 Key Lime Juice
#417 Haco-Swiss CHICKEN BASE
#513 Haco-Swiss HACOMAT SEASONING