Avocado corn tortilla soup

Name: Avocado corn tortilla soup
Total time: 45 min
Yield: 2 servings
Ingredients: 1 medium avocado; 2 servings black pepper; 960 ml chicken stock; 2 Tbsps cilantro; 82 g corn kernels; 1 lime juice; 0.5 small red onion; 2 roma tomatoes; 2 servings salt; 70 g shredded chicken; 10 tortilla chips

Avocado, Corn, Tomato, and Tortilla Soup is a gluten-free and dairy-free recipe perfect for Autumn. It contains roma tomatoes, pepper, salt, and cilantro leaves. This main course dish covers 25% of your daily requirements of vitamins and minerals.

Ingredients

avocado

1 medium

black pepper

2 servings

chicken stock

960 ml

cilantro

2 Tbsps

corn kernels

82 g

lime juice

red onion

0.5 small

roma tomatoes

salt

2 servings

shredded chicken

70 g

tortilla chips

Method

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.

Nutrition:

516 kcal

Carbs

47 g

Fat

26 g

Protein

25 g

Share recipe: