Avocado, Corn, Tomato and Tortilla Soup

Avocado, Corn, Tomato and Tortilla Soup

Avocado, Corn, Tomato and Tortilla Soup requires approximately 45 minutes from start to finish. This recipe serves 2. One serving contains 517 calories, 26g of protein, and 27g of fat. For $3.16 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 5 would say it hit the spot. This recipe from Foodista requires roma tomatoes, pepper, salt, and cilantro leaves. It is a good option if you're following a gluten free and dairy free diet. It is perfect for Autumn. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 83%. This score is awesome. If you like this recipe, you might also like recipes such as Avocado-Corn Dip with Homemade Tortilla Chips, Spanish Tortilla with Corn, Tomato, and Potato, and Spanish Tortilla with Corn, Tomato, and Potato.

Ingredients

  • 1 medium Ripe avocado peeled and sliced
  • Freshly-ground black pepper to taste
  • 4 cups Chicken Stock see
  • 2 tablespoons Whole cilantro leaves
  • 1/2 cup Frozen corn kernels
  • 1 lime, juiced
  • 1/2 small Red onion peeled and minced
  • 2 Roma tomatoes cored, cut chunks
  • Salt to taste
  • 1/2 cup Shredded cooked chicken
  • 10 Tortilla chips

Instructions

  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.
  2. Add lime juice and remove from heat.Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally.
  3. Garnish with tortilla chips and enjoy.

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