Recipe: Avocado, Corn, Tomato and Tortilla Soup [edit]

Other Names: Corn and Tomato Tortilla Soup

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Edited by: Melissa Peterman

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Tags: Soup, Stew

Yield: 2 servings

[edit] Ingredients

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	Tortilla chips

[edit] Preparation

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.