Cooking Directions

• Cut the avocado into quarters and remove the pit and peel. Tear the lettuce into pieces.
• Place the avocado, lettuce, onions, garlic, lime juice, chili powder, cilantro and 2 cups of the chicken broth in a blender or food processor. Cover and blend until smooth.
• Pour the avocado mixture into a 2-quart saucepan. Add the remaining broth. Cover and cook over low heat for 10 minutes. Serve with the sour cream and red pepper.

Ingredients

• 1 ripe avocado
• 2 leafs lettuce (large), (romaine or other dark green lettuce)
• 0.25 cup chopped green onion (with tops)
• 1 clove garlic, mashed
• 2 tablespoons lime juice
• 1 tablespoon chili powder
• 1.5 teaspoons dried cilantro or 1 tablespoon chopped fresh cilantro leaves
• 4 cups Swanson® Chicken Broth
• 1.5 tablespoons sour cream
• 1.5 tablespoons minced red bell pepper