Free Recipe Avocado, Corn, Tomato And Tortilla Soup
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Avocado, Corn, Tomato And Tortilla Soup Recipe
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
Avocado, Corn, Tomato And Tortilla Soup Preparation
* 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 – 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.
Cooking Temperature:
Recipe Serves: 2
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