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Avocado soup
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| 2 | ripe peeled avocados |
| 1 1/2 cups | vegetable broth |
| 1 (4-ounce) can | or jar chopped green chiles |
| 1/2 cup | whole milk |
| 1 tablespoon | lime juice |
| 3/4 teaspoon | salt |
| 1/4 teaspoon | black pepper |
| Fresh cilantro and, or crushed tortilla chips for garnish |
Instructions:
1. Cut the avocados in half, and remove the pits.
2. Spoon avocado into a blender, add the remaining ingredients (except garnish), and puree until creamy. Chill the soup for up to 2 hours before serving, or serve immediately. Cover leftovers with plastic wrap, refrigerate, and use within 2 days.
Makes four one-cup servings, 194 Calories each
Recipe uploaded with Shop'NCook for iPhone.
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