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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
4 (10 3/4-ounce) cans potato soup |
1 (32-ounce) container chicken broth |
3 cups water |
3 ripe avocados, peeled, seeded, and coarsely chopped |
3 tablespoons fresh lemon juice |
1 medium-size anaheim chile, seeded and chopped |
Directions:
1. Process about 1/3 of all ingredients in a blender until smooth, stopping to scrape down sides. Pour into a large bowl. Repeat procedure twice with remaining ingredients. Cover and chill at least 2 hours.
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