Ann Cox/Kroger
Ingredients:
3 ripe avocados, peeled and quartered, divided
½ c chopped green onions
3 T fresh lime juice
1 T chopped fresh cilantro
¾ t salt
¼ t red pepper
¼ t black pepper
1/8 t cumin
3 c chilled, reduced fat chicken broth, divided
1 c low-fat, plain yogurt
Chopped tomato and whole tortilla chips for garnish
Directions:
Place one avocado, green onions, lime juice and cilantro in food processor and process until smooth. Add remaining avocados, salt, pepper and cumin and process until smooth. Add 1 c chicken broth and yogurt and process until smooth. Add remaining chicken broth and process until soup is smooth and creamy. Cover and chill in refrigerator until ready to serve. Garnish each bowl with a few chopped tomato pieces and one or two whole tortilla chips.
Yields 4-6 servings
