- 3 ripe avocados – peeled, pitted, and cubed
- 2 tablespoons chopped onion
- 1/2 teaspoon minced garlic
- 1 cup Swanson® Chicken Broth
- 1/4 cup plain, low-fat Greek yogurt
- 1/4 cup fat free half-and-half
- 3 tablespoons lemon juice
- 1 1/2 teaspoons sriracha chile-garlic sauce
- salt and ground black pepper to taste
- 3/4 cup frozen corn kernels, thawed
- 4 cooked peeled deveined medium shrimp
- Place the avocado, onions, garlic, and Swanson(R) Chicken Broth in a food processor or blender. Process until smooth, 7 or 8 pulses. Transfer mixture to a bowl.
- Stir in yogurt, half-and-half, lemon juice, sriracha chili sauce, salt and pepper. Fold in the corn kernels. Cover and refrigerate until chilled, at least 2 hours.
- Ladle the soup into bowls. Garnish each serving with a single shrimp.