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[Rhea Thomas]

Avocado and Green Chile Soup

3 large ripe avocados, peeled, seeded
1/2 onion, quartered
4 cups chicken broth
1 cup half-and-half or whole milk
1 (4-ounce) can ORTEGA® Diced Green Chiles
1 teaspoon ground cumin
3/4 teaspoon garlic salt
1/2 teaspoon ground white pepper

1. PLACE avocado and onion in food processor or blender; cover. Process until onion is coarsely chopped.
2. COMBINE broth and half-and-half in large saucepan. Bring to a boil over medium-high heat; reduce heat to low. Stir in avocado mixture, chiles, cumin, garlic salt and white pepper. Cook, stirring occasionally, for 2 to 3 minutes or until warm. Ladle into bowls. Garnish as desired.

Makes 8 servings.