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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Kat's Avocado Corn Tortilla Soup

4 cup 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 Frozen corn kernels
    (or fresh corn kernels, cut off 1 cob)
1/2 sm Red onion peeled and minced
1/2 cup Shredded cooked chicken
    Juice of 1 lime
1 med Ripe avocado peeled and sliced
2 x Roma tomatoes cored, cut chunks
2 tbl Whole cilantro leaves
10 x Tortilla chips

 Method :
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.
This recipe yields 2 servings.