Presoak a clay pot, top and bottom, in water for 15 minutes.
If fresh peppers are used, remove the seeds and chop into ¼-inch dice. Crush the bouillon cube with the garlic.
Mix all the ingredients together, except the garnish, and place in the pot.
Place the covered pot in a cold oven.
Set the temperature at 450 degrees.
Cook for 90 minutes.
Serve in soup bowls garnished with avocado slices and a large dollop of sour cream.
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