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

You need the ingredients below to cook it

  • avocado

    avocado

    Ripe avocado peeled and sliced

    1 medium

  • pepper

    pepper

    Freshly-ground black pepper to taste

    2 servings

  • chicken stock see

    chicken stock see

    Chicken Stock see

    960 milliliters

  • cilantro leaves

    cilantro leaves

    Whole cilantro leaves

    2 Tbsps

  • corn kernels

    corn kernels

    Frozen corn kernels

    82 grams

  • juice of lime

    juice of lime

    lime, juiced

    1 item

  • onion

    onion

    Red onion peeled and minced

    0.5 smalls

  • roma tomatoes

    roma tomatoes

    Roma tomatoes cored, cut chunks

    2 Items

  • salt

    salt

    Salt to taste

    2 servings

  • chicken

    chicken

    Shredded cooked chicken

    70 grams

  • tortilla chips

    tortilla chips

    Tortilla chips

    10 Items

Instructions

Let's follow the instructions for cooking it

  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.