Avocado, Corn, Tomato and Tortilla Soup

Ingredients

• 1 mediumavocadoripe peeled sliced
• 2 servingspepperblack freshly-ground to taste
• 4 cupschicken stock see
• 2 tablespoonscilantro leaveswhole
• 0.5 cupcorn kernelsfrozen
• 1 juice of limejuiced
• 0.5 smallonionred minced peeled
• 2 roma tomatoescored
• 2 servingssaltto taste
• 0.5 cupchickenshredded cooked
• 10 tortilla chips

Equipment

• bowl
• sauce pan
• ladle

Directions

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.
2. Add lime juice and remove from heat.Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally.
3. Garnish with tortilla chips and enjoy.