Total Steps
2
Ingredients
11
Tools Needed
2
Ingredients
- 10 Tortilla chips
- 2 tablespoons Whole cilantro leaves
- 2 Roma tomatoes cored, cut into chunks
- 1 medium Ripe avocado peeled and sliced
- 1 lime, juiced
- 1/2 cup Shredded cooked chicken
- 1/2 small Red onion peeled and minced
- 4 cups Chicken Stock
- Salt
- Freshly-ground black pepper
- 1/2 cup Frozen corn kernels
Instructions
Step 1
Put chicken stock in small saucepan and bring to a <a href="/technique/GFSF4J5F/simmer">simmer</a> over medium <a href="/technique/XZFHRHHF/heat">heat.</a> <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper to <a href="/technique/WDCS6JL5/taste">taste.</a> <a href="/technique/DRM2WPZ4/stir">Stir</a> in corn and onion and cook 1 minute. <a href="/technique/DRM2WPZ4/stir">Stir</a> in chicken <a href="/technique/QMX3H88P/shred">shreds</a> and bring back to <a href="/technique/W7VKDJHH/boil">boil.</a> Add lime <a href="/technique/QDWRNXYW/juice">juice</a> and remove from <a href="/technique/XZFHRHHF/heat">heat</a>.
Step 2
Divide avocado, tomato and cilantro between 2 soup bowls. <a href="/technique/2262VYRW/ladle">Ladle</a> stock over, dividing solids equally. <a href="/technique/HZXPVMNR/garnish">Garnish</a> with tortilla chips and enjoy.