Cooking Directions

• Stir the sour cream and chile pepper in a small bowl. Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir the broth, cilantro, lime juice and avocados in the saucepot. Heat to a boil.Place 1/2 of the avocado mixture in a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining avocado mixture. Return all of the puréed mixture to the saucepot. Cook over medium heat until the mixture is hot. Divide the soup among 8 serving bowls. Top each with about 1 tablespoon of the sour cream mixture.

Ingredients

• 1 cup sour cream0.25 teaspoon ground chipotle chile powder2 tablespoons olive oil1 large onion, chopped (about 1 cup)1 clove garlic, minced6 cups Swanson® Chicken Broth2 tablespoons chopped fresh cilantro2 tablespoons lime juice4 avocado, pitted, peeled and cut into cubes (about 5 cups)