Serves: 4
Total Calories: 110
Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender. Add the remaining ingredients except garnish to the blender and puree until evenly smooth. Pour the mixture into a serving bowl, garnish with green chilies or chopped parsley, and serve immediately.
Preparation time: 10 minutes
This Linda McCartney's Avocado and Green Chili Soup recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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