September 09, 2009
Thinking of dinner ideas? With autumn just around the corner, it’s time to take advantage of fresh and local late summer ingredients at their peak! Here are 10 must-eat ...
Bloggers, have you written about Avocado, Corn, Tomato and Tortilla Soup? Add a widget!
4 |
cups Chicken Stock see |
Salt to taste |
|
Freshly-ground black pepper to taste |
|
½ |
cup Frozen corn kernels |
(or fresh corn kernels, cut off 1 cob) |
|
½ |
small Red onion peeled and minced |
½ |
cup Shredded cooked chicken |
1 |
lime, juiced |
1 |
medium Ripe avocado peeled and sliced |
2 |
Roma tomatoes cored, cut chunks |
2 |
tablespoons Whole cilantro leaves |
10 |
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. Add lime juice and remove from heat. |
Step 2 |
Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy. |