
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
You need the ingredients below to cook it
avocado
Ripe avocado peeled and sliced
1 medium
pepper
Freshly-ground black pepper to taste
2 servings
chicken stock see
Chicken Stock see
960 milliliters
cilantro leaves
Whole cilantro leaves
2 Tbsps
corn kernels
Frozen corn kernels
82 grams
juice of lime
lime, juiced
1 item
onion
Red onion peeled and minced
0.5 smalls
roma tomatoes
Roma tomatoes cored, cut chunks
2 Items
salt
Salt to taste
2 servings
chicken
Shredded cooked chicken
70 grams
tortilla chips
Tortilla chips
10 Items
Instructions
Let's follow the instructions for cooking it
- 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.