Recipe for Avocado, Corn, Tomato and Tortilla Soup

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Yield:

Ingredients:

Amount	Ingredient
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

Instructions:

Instructions: 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.

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