Avocado, Corn, Tomato And Tortilla Soup

Recipe Ingredients

4 cups	948ml	Brown Chicken Stock - see * Note (or 2 cups frozen concentrated plus 2 cups water)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Frozen corn kernels (or fresh corn kernels, cut off 1 cob)
1/2		Red onion - peeled and minced (small)
1/2 cup	31g / 1.1oz	Shredded cooked chicken
		Juice of 1 lime
1		Ripe avocado - peeled and sliced (medium)
2		Roma tomatoes - cored, cut chunks
2 tablespoons	30ml	Whole cilantro leaves
10		Tortilla chips

Recipe Instructions

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.

Hints

Note: See the "Brown Chicken Stock" recipe which is included in this collection.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-1E13 broadcast 01-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.