The best part of this colorful, tasty, broth-based dish? Everyone at the table can customize their serving with add-ins of their choice. And it's simple to pull together, especially if you use precooked chicken.
What you'll need
- SOUP
- 2 quarts chicken broth
- 2 cups corn kernels
- 3 Roma tomatoes, chopped
- 4 tablespoons salsa
- ADD-INS
- 1 ripe avocado
- 1 tablespoon lemon juice (1/2 lemon)
- 2 cooked boneless chicken breasts, cut into bite-sized strips
- 1 bag corn tortilla chips
- 2 cups grated Monterey Jack cheese
- 1/2 bunch cilantro, chopped
How to make it
In a large soup pot, combine the broth, corn, tomatoes, and salsa. Bring to a boil, cover, reduce the heat, and simmer for approximately 10 to 15 minutes.
Just before you are ready to eat, cube the avocado and sprinkle it with lemon juice. Place the add-ins in bowls on the table. Diners can fill a bowl with the ingredients of their choice, then ladle on the hot soup. Makes 6 to 8 servings.
Use a Facebook account to add a comment,
subject to Facebook's Terms of Service and Privacy Policy.
Your Facebook name, profile photo and other personal information
you make public on Facebook (e.g., school, work, current city, age)
will appear with your comment. Learn More.
