1 very ripe avocado
2 large leaves lettuce (preferably romaine or other dark green)
1/4 cup chopped green onions, with tops
1 clove garlic, mashed
2 tablespoons lime juice
1 to 2 tablespoons ground chile
4 sprigs fresh cilantro (1/2 teaspoon dried)
4 cups Swanson's Chicken Broth
Minced red pepper for garnish
Sour cream for garnish

Cut avocado into quarters, remove pit and peel, and put the flesh in a blender or food processor. Tear the lettuce leaves into pieces; place in blender. Add remaining ingredients and 2 cups chicken broth; puree until smooth. Pour into pan; stir in remaining chicken broth. Simmer, covered, for 10 minutes.

To serve, garnish with minced red pepper and a dollop of sour cream if desired.

Serves 4.