- 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
How to Make It
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.