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    • Avocado, Corn, Tomato And Tortilla Soup

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Niger Toohot01 2 servings

    INGREDIENTS

    4 c Brown Chicken Stock; see * Note
    (or 2 cups frozen concentrated plus
    2 c Water)
    Salt; to taste
    Freshly-ground black pepper; to taste
    1/2 c Frozen corn kernels
    (or fresh corn kernels; cut off 1 cob)
    1/2 sm Red onion; peeled and minced
    1/2 c Shredded cooked chicken
    Juice of 1 lime
    1 md Ripe avocado; peeled and sliced
    2 Roma tomatoes; cored, cut chunks
    2 tb Whole cilantro leaves
    10 Tortilla chips

    INSTRUCTIONS

    * Note: See the "Brown Chicken Stock" recipe which is included in this
collection.
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.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-1E13 broadcast
01-30-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
02-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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