INGREDIENTS
• 1 Half onion chopped
• 1 - 32 Ounce chicken broth
• 1 1/2 Cups chopped tomatoes
• 1 tsp. Cumin
• Corn tortillas (use as much or as little)
• 3 Cups of shredded chicken
• 1.5 Cups of corn kennels
• 2 Halved avocados chopped
• Half a lime; juiced
INSTRUCTIONS
• In a 3 qt. sauce pan cook onion in 1 tsp. olive oil, then stir in broth, tomato, cumin, 1/2 salt and 1/2 pepper. Bring to a boil. Once starts to boil simmer until chicken is ready.
• Place tortilla chips on a baking sheet and bake for ten minutes in preheated oven at 375*
• Place chicken, corn into soup and heat thoroughly.
• Stir in lime juice, tortillas, and top off with avocados.
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