Avocado, Corn, Tomato and Tortilla Soup
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 medium Ripe avocado peeled and sliced
Freshly-ground black pepper to taste
4 cups Chicken Stock see
2 tablespoons Whole cilantro leaves
1/2 cup Frozen corn kernels
1 lime, juiced
1/2 small Red onion peeled and minced
2 Roma tomatoes cored, cut chunks
Salt to taste
1/2 cup Shredded cooked chicken
10 Tortilla chips
Equipment:
sauce pan
bowl
ladle
Cooking instruction summary:
- Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt and pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat.
- Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.
Step by step:
1. Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt and pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil.
2. Add lime juice and remove from heat.Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally.
3. Garnish with tortilla chips and enjoy.
Nutrition Information:
covered percent of daily need
