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
Place avocado and onion in food processor or blender; cover. Process
until onion is coarsely chopped.
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.