Avocado, Corn, Tomato and Tortilla Soup
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 cups Chicken Stock see 
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 small Red onion peeled and minced
1/2 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

Preparation

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. 2 Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.